Chicken with apricot-Dijon sauce

Updated at: Wed, 28 Feb 2024 18:34:44 GMT

Step 1

Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and finely chop garlic.

Step 2

Place potatoes in a medium pot with a big pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Add sour cream and 3 TBSP butter; mash until smooth, adding splashes of potato cooking liquid as needed (we used ¼ cup). Season generously with salt and pepper.

Step 3

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate and cover to keep warm.

Step 4

Pat chicken dry with paper towels and season all over with salt and pepper. Heat another drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Step 5

Heat another drizzle of oil in same pan over low heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add 1 cup water, stock concentrate, mustard, and jam; cook, stirring, until sauce has thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Step 6

.Thinly slice chicken crosswise. Divide chicken, mashed potatoes, and zucchini between plates and spoon sauce over chicken.

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