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• 1 Tbsp green peppercorns, drained
• 1/4 cup cider vinegar
• 4 ounces red onions, sliced
• 1 Tbsp extra virgin olive oil
• 5 ounces California dried apricots, sliced into slivers
• 1/2 cup chicken stock
• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/4 tsp dried tarragon
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 6 white boneless, skinless chicken breasts
• Salt as needed
• Pepper as needed
• 9 cups mixed seasonal greens
• 2 Tbsp black pepper or mixed peppercorns coarsely crushed
Soak green peppercorns in cider vinegar for 2 hours.
Sauté onions in oil until transparent; add apricot, green peppercorns, vinegar, and stock. Bring to a boil.
Mix cornstarch with cold water to form a slurry. Add to boiling vinaigrette while stirring.
Lower heat. Add tarragon, thyme and salt. Keep warm for later use.
Season chicken with salt and pepper. Place chicken smooth side down in a heavy bottom skillet.
Cook 4 to 6 minutes per side over medium-heat, or until desired doneness.
For each portion: Toss 1 1/2 cups seasonal greens with 2 1/2 ounces warm vinaigrette.
Slice chicken and arrange on top of greens. Sprinkle with crushed pepper. Serve immediately.
Apricot Producers of California - www.apricotproducers.com/
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