Pan Seared Rosemary Apricot Chicken - Dump and Go Dinner

38 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a small bowl, combine rosemary, mustard, apricot preserves, apple cider vinegar, and white wine.
2. In a non stick skillet over high heat, place chicken flesh side down and sear.
3. Turn over, and continue to sear opposite side.
4. Turn down heat to medium low, and add mustard sauce. Cook covered for 15 minutes.
5. Flip chicken, spoon sauce over the chicken and continue to cook until cooked through, another 10 minutes or so.

8 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a small bowl, combine rosemary, mustard, apricot preserves, apple cider vinegar, and white wine.
2. Divide sauce between indicated number of quart freezer bags.
3. Divide chicken evenly between gallon freezer bags, placing one bag of sauce in each. Label and freeze.

35 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. In a non stick skillet over high heat, place chicken flesh side down and sear.
3. Turn over, and continue to sear opposite side.
4. Turn down heat to medium low, and add mustard sauce. Cook covered for 15 minutes.
5. Flip chicken, spoon sauce over the chicken and continue to cook until cooked through, another 10 minutes or so.