Active time: 15 minutes
Total time: 50 minutes
2 boneless chicken breasts, skin on
Salt and pepper
1 Tbs flour
1 Tbs (15 ml) olive oil
1 small onion, ¼" (6 mm) dice
2 cloves garlic, minced
2 tsp fresh ginger, grated
½ cup (118 ml) chicken stock
½ cup (118 ml) IPA
1 tsp Dijon mustard
12–15 dried apricots, sliced
2 Tbs (30 ml) heavy cream
1 Tbs unsalted butter
Preheat the oven to 375°F (190°C).
Season both sides of the chicken breasts with salt and pepper. Lightly dredge the chicken breasts in flour and shake off any excess. In a heavy ovenproof skillet, heat the oil over medium-high heat.
Using tongs, add the chicken breasts to the pan, skin side down. Move the chicken breasts slightly in the pan to ensure that they are not sticking. Brown the chicken breasts and render fat, about 6–8 minutes. Turn the chicken breasts and cook on the second side until evenly browned, about 4 minutes.
Transfer the pan to the preheated oven for 12–15 minutes to finish cooking. The internal temperature should read at least 160°F (71°C) on an instant-read thermometer inserted into the thickest part of the breast.
Remove the chicken breasts to a plate and tent with foil to keep warm. Place the skillet on a burner set to medium heat. Add the onion and cook 1–2 minutes. Add the garlic and ginger and cook until fragrant, 1–2 minutes. Add the chicken stock and IPA to the skillet to deglaze the pan. Stir in the Dijon mustard and apricots and season to taste with salt and pepper. Bring the sauce to a simmer and reduce by half. Add the heavy cream and butter and stir to incorporate and warm. Remove the pan from the heat.
Spoon some sauce onto the center of each plate. Place a chicken breast on the sauce, skin side up. Add more sauce around the chicken breast and serve.
Beer Suggestions: Make with Dogfish Head’s ApriHop; drink with Bell’s Two Hearted Ale.