Taragon Chicken with Apricot Sauce


4 boneless, skinless chicken breasts, about 1/4 pound each
4 tablespoons Dijon mustard
1 tablespoon olive oil or canola oil
1/2 cup sliced dried apricots
6 sprigs fresh tarragon
juice of 2 oranges
4 tablespoons pine nuts


  1. Preheat the broiler to high.
  2. Spread 2 tablespoons of the mustard on one side of the chicken breasts. Turn and spread with the remaining 2 tablespoons of mustard.
  3. Place the chicken, skin side down, in a flameproof baking dish and drizzle with oil. Broil on one side for 10 minutes.
  4. Turn the chicken over and broil for another 5 minutes.
  5. Sprinkle with the apricots and tarragon. Pour the orange juice over all and broil for another 5 minutes, or until the chicken is browned and cooked through.
  6. Sprinkle the pine nuts over the chicken and broil for 30 seconds to warm through.
  7. Serve the chicken with the apricots and pine nuts and spoon the pan juices on top of each portion.

Cook’s Tip:

Salt and pepper are not used in this recipe because the mustard sufficiently seasons the chicken. Apricots and orange juice bring a sweet-tangy balance that would be compromised by adding salt.

Makes 4 servings.

Source: Super Foods Cookbook