Denise says:

This is a really quick and delicious main course that I like to serve over the High Holy Days. My extended family tend to come over and this recipe ticks all the boxes…. easy to prepare, straightforward to serve, child friendly and above all very tasty!
You can vary the type of mushrooms or even add fresh apricots when in season. I have used the ready soaked dried variety, which provide an excellent colour and do not fall apart in cooking. They also absorb all the flavours of the wine and chicken.
For optimum flavour fresh apricots must be eaten at their peak of ripeness. Many apricots are picked when not fully mature, which is a mistake because they will never ripen properly. They are either hard and sour or soft and dry. Squeeze them or ask to taste one before you buy.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6 people

Ingredients:

6 breasts of skinless, boneless chicken breasts
3 tablespoons – vegetable oil
2 onions – peeled and roughly chopped
450g Shiitake or brown cap mushrooms – washed and sliced
4 cloves garlic – peeled and finely chopped
250g Dried apricots – ready soaked – roughly sliced or fresh – destoned.
300ml dry white wine
Salt and freshly ground black pepper

Method

1)Pre- heat the oven to 180ºC/350ºF/ Gas mark 4.
2)Heat the vegetable oil in a large frying pan. Brown the chicken breasts on both sides, remove and place into a large ovenproof dish with a lid or if preferred cook in the frying pan over a low heat.
3)Sauté the onions, mushrooms and garlic for 3 minutes in the original pan.
4)Add to the casserole dish together with the sliced apricots and wine.
5)Season with salt and freshly ground black pepper. Cover and cook for 35 –40 minutes.

To serve the stylish Way: Sit a cooked chicken breast on a warmed plate, pour over the apricot and mushroom sauce and garnish with a sprig of basil.

As a variation – liquidize half of the sauce for a smoother consistency.
Serve immediately.
Tagged in: Ashkenazi, Chicken, Family Cooking, Shabbat, Yom Tov