Savory meets sweet in this delicious mix of chicken and vegetables. Apricot preserves are combined with some Dijon mustard, tarragon, and lemon juice and then sautéed with chicken and veggies to make one fantastic dish!
2 boneless, skinless chicken breasts, cut into small chunks
2 tbsp. canola oil
1 ½ cups snow peas
1 large onion, cut into small chunks
1 red bell pepper, cut into small chunks
2 garlic cloves, minced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1 tsp. dried tarragon
Juice of ½ a lemon
Salt and pepper
Step 1: In a small bowl, whisk the apricot preserves, Dijon mustard, tarragon, lemon, and a sprinkle of salt and pepper. *You can add a pinch of cayenne pepper of you want a bit of a kick.
Step 1: Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook until no longer pink in the center, turning the chicken occasionally. Remove the chicken from the skillet and set aside.
Step 2: Heat the other tablespoon of oil in the skillet. Add the onion and the bell pepper and cook about 2 minutes, stirring occasionally. Add the snow peas and stir to combine. Continue to cook and stir another 2 minutes, or until all veggies are tender. Sprinkle in some salt and pepper to taste.
Step 3: Add the chicken and the apricot sauce to the veggies. Cook and stir for a minute to allow all flavors to combine. Remove from the heat and transfer to a serving plate.