PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Wash and dry the squab.
- In a medium size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the Habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes.
- Serve with steamed broad beans.
PAN-SEARED PORK CHOPS WITH APRICOT DIJON MUSTARD SAUCE
This recipe for golden-brown, pan-seared pork chops livened with an apricot and Dijon mustard sauce is to die for. Tender, meaty, sweet, and savory, these pork chops are the perfect weeknight dinner, but they're definitely nice enough for any special occasion.
Provided by Carlos Leo
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- both sides of the pork with sea salt and pepper.
- the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.
- the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.
Nutrition Facts : ServingSize 1 1" thick boneless chop, Calories 383 calories, Sugar 13.1 g, Sodium 422.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20 g, Fiber 0.4 g, Protein 47.5 g, Cholesterol 132.3 mg
CHICKEN WITH APRICOT AND CHILI GLAZE
This is a very simple way to prepare chicken. We did it on the barbecue but you can do it with a broiler or grill pan also. If doing it on the barbecue, you can brush the glaze on the chicken while it is cooking.
Provided by Irmgard
Categories Healthy
Time 19m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the glaze ingredients in a small saucepan.
- Bring to a boil, then simmer for about 5 minutes, until thickened.
- Set aside.
- Brush a cold grill with oil and then preheat the barbecue to medium-high.
- Squeeze any remaining lime juice over the chicken breasts and season with salt and pepper.
- Grill for 6 to 7 minutes per side or until the juices run clear when pierced with a fork.
- Place on a serving platter and spoon the glaze over each breast.
Nutrition Facts : Calories 283.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 244.4, Carbohydrate 40.8, Fiber 0.4, Sugar 25.6, Protein 27.6
BREADED & GLAZED APRICOT CHICKEN
This is sweet but oh so delicious! It has a wonderful vegetable sauce which you serve with rice. I love this dish from my MIL.
Provided by scancan
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken cutlets very thin to tenderize. Bread and fry them quickly (they do not have to be fully cooked just well browned). Set aside.
- In a separate pan saute onions until they're nicely colored, then slice and add the mushrooms and saute' a little longer. Finally add the peppers for one minute.
- In a small saucepan combine jelly, sugar, and ketchup over low heat until nicely combined. Pour sauce over chicken and vegetables in a baking pan. You can add 1/4 cup of water if you would like. Cover chicken and bake at 350 for about 45 minutes taking care not to over bake as the chicken will dry out if you do this for too long (there should be sufficient sauce; go ahead and peek while it's baking to check). Serve with rice. Enjoy!
Nutrition Facts : Calories 487.7, Fat 14, SaturatedFat 3.9, Cholesterol 92.8, Sodium 564.1, Carbohydrate 60.4, Fiber 2.1, Sugar 44.9, Protein 33.7
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
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SEARED CHICKEN WITH APRICOT SAUCE RECIPE - EATINGWELL
From eatingwell.com
5/5 (8)Total Time 30 minsCategory Healthy Chicken RecipesCalories 311 per serving
- Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
- Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
- Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
GINGER APRICOT GLAZED CHICKEN - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 500 per serving
- Coat each piece of chicken in flour mixture, shaking off any excess flour. Place chicken in heated oil and cook until golden on each side, 2 to 3 minutes per side.
- Set chicken aside and return pan to heat. Add apricot sauce and bring to a simmer. Simmer, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 2 to 3 minutes.
SKILLET APRICOT CHICKEN - BORROWED BITES
From borrowedbites.com
5/5 (3)Total Time 25 minsCategory Dinner, Main CourseCalories 294 per serving
- Combine the flour and pepper in a flat dish. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.
- In an electric skillet heated to 350° or skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.
APRICOT GLAZED CHICKEN - DIABETES FOOD HUB
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4/5 (111)Category Budget Friendly, Main DishCuisine Comfort Food, Kid FriendlyCalories 200 per serving
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PAN-ROASTED PORK CHOPS WITH APRICOT-GINGER GLAZE RECIPE ...
From myrecipes.com
5/5 (3)Total Time 1 hr 3 minsServings 4
- Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.
- Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.
PAN SEARED CHICKEN WITH GRAPE GLAZE - EAT SIMPLE FOOD
From eatsimplefood.com
Cuisine InternationalTotal Time 45 minsCategory Main DishCalories 323 per serving
- Sprinkle sea salt, black pepper, and Herbs de Provence on both sides of each piece of chicken.
- Bring a large pan to medium high heat and melt butter to lightly coat. You may have to cook the chicken in batches if the pan is not large enough. Add chicken when butter starts to lightly sizzle. Reduce heat to medium, cover, and cook ~ 7 minutes.
- Turn chicken and cook an additional 7 minutes covered or until done (when internal temperature of chicken reaches 165F and juices run clear).
- Make the glaze: Add all glaze ingredients to a food processor or blender. You can serve the grape glaze cold or put in a pan, bring to a boil, reduce heat to a simmer uncovered ~ 7 minutes to reduce the sauce a bit. Add salt to taste. Happy Eating! Beckie
APRICOT GLAZED DUCK CONFIT - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory Main, DinnerServings 4Total Time 26 hrs 25 mins
- Meat Curing: Place salt and pepper in a large bowl. Rub seasoning over the duck, making sure to run underneath the skin. Tightly cover the bowl for 24 hours.
- Place the duck on a cutting board. Remove the fat from the duck and set aside. Trim away any fat extending up the bone as well.
- Place duck in a cast iron pan. Set aside. (If you do not have a cast iron pan, a baking pan will suffice).
SEARED SCALLOPS WITH APRICOT GLAZE - JETT'S KITCHEN
From jettskitchen.com
Cuisine AmericanCategory Appetizer, Main CourseServings 2Estimated Reading Time 5 mins
- Remove scallops from packaging and place on a paper towel. Gently pat dry tops and sides of scallops.
- In a large non-stick skillet heat 2 Tablespoons of butter and olive oil on medium to medium high until butter has melted. Take care not to burn the butter.
- Place scallops in hot skillet, sprinkle tops with salt and sear or cook for two minutes without moving. Carefully flip scallops over, sprinkle tops with salt and continue cooking for 2-3 minutes. Do not allow the scallops to cook too long or they will become rubbery!
- While the scallops are cooking prepare the apricot glaze.In a small sauce pan over medium heat combine apricot jam and 1 Tablespoon butter. Stir until butter has melted and remove from heat.Drizzle a spoonful or two of the apricot glaze onto a plate and top with scallops.Serve immediately and enjoy!
GINGER APRICOT GLAZED CHICKEN | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 463 per serving
- Coat each piece of chicken in flour mixture, shaking off any excess flour. Place chicken in heated oil and cook on both sides until cooked through, 2 to 3 minutes per side.
- Set chicken aside and return pan to heat. Add apricot glaze and bring to a simmer. Simmer, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 3 to 4 minutes.
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