That’s Some Unusual Chicken

As many of you may know, my husband is allergic to poultry. It is an unfortunate allergy and I seriously hope our son doesn’t suffer the same plight.  Until Noah actually arrives and is big enough to try some chicken, I only prepare enough to serve myself.

I limit chicken dinners to nights when Brian works late and I try to avoid left overs that have come in contact with chicken, especially things like white rice or plain pasta that Brian may accidentally eat during a wild fit of hunger. I’m not sure if his allergy is life threatening. I’ve never seen him eat real chicken, only things containing chicken or chicken products like the occasional hot dog, cheap peperoni or dish made with chicken broth. He says it feels like his chest tightens up. it would probably be a good idea to keep an EpiPen in the house just in case.

Even though it’s only for me, I refuse to settle for the plain old sauteed chicken. I continue to experiment with flavors to go with chicken. It’s almost like a blank canvas for unique flavors, which provided the inspiration for this recipe. I was craving something different, savory yet slightly sweet, and like all my cravings I blame this one on pregnancy. This is my first attempt at this experimental dish. I think Next time instead of using my non stick pan I’ll use my regular aluminum pan and I’ll sautee the chicken in browned butter to encourage the formation of more of those delicious browned bits in the pan, called Suc. Either way I think this is an excellent dish, and this sauce could easily transfer to pork very well.

Unusual Sauteed Chicken Breast

• 2 tbs. Apricot preserves
• 2tsp. honey mustard
• Juice of 1/2 a lemon
• 2 tsp olive oil
• 1 tbs. water
• 1 tsp kosher salt
• 1 tsp. black pepper
• 1/2 tsp. ground cumin
• 2 prunes minced
• 1/2 C. Onion, minced
• 1/2 C. Red Bell Pepper, Small dice
• 3/4 C. Button Mushroom, small diced
• 1 tbs. canola oil
• 1 tbs. salt, divided
• 2 tsp pepper, divided
• 1 or 2 chicken breast (depending on if you’re serving 1 or 2)

1. Combine first 8 ingredients, when adding oil continually stir mixture while dribbling in. Pour 1/4 of mixture onto chicken, marinate 20 minutes.
2. Add prunes to remaining mixture.
3. Season both sides of chicken with salt and pepper
4. heat canola oil in a saute pan over medium high heat. Saute chicken about 10 minutes, or until cooked through, turning half way through. When cooked, remove chicken from pan, cover with a lid or aluminum foil, reserve.
5. Add mushrooms, peppers and onions to pan. Season with salt and pepper. Saute until tender. Add remaining  mixture to pan and simmer until slightly thickened. Monte au beurre with butter.
6. Return chicken and collected juices to heat through slightly. Serve over white rice or rigatoni.