Aired December 19, 2008
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 4 boneless, skinless chicken breasts
- Salt and ground black pepper
- 2 sprigs of thyme
- 1/2 cup apricot preserves
- 1/4 cup brandy
- 1 cup chicken stock
- 2 tablespoons butter
- 3 tablespoons parsley
Preheat a large skillet over medium high heat with the EVOO.
Season the chicken with salt and ground black pepper. Place the chicken breasts into the hot skillet along with the thyme sprigs and cook until golden brown, no pink remains in the center and juices run clear, about 4-5 minutes on each side. Once the chicken is done, place them on a platter and reserve.
To the same skillet, add the apricot preserves and brandy. Ignite and allow the alcohol to cook out for a few seconds. Add the stock and reduce for a minute then add the butter and parsley.
To serve, top each chicken breast with plenty of sauce and serve the Egg Nog Bake and some steamed baby carrots alongside.