School’s out for summer!
Like Canada Day. In the past we have gone all out! Waving our flags, covering ourselves in maple leaf tattoos, proudly wearing red and white and celebrating loudly at Gyro Park with our fellow Canadians. Don’t get me wrong, our patriotism and our love for our country has not changed but circumstances have. It is hard to reconcile our love for a country that has committed so many crimes in the past. On top of the education we have had over these past few years of the atrocities that our government committed we have had an uprising of people that have used our flag as a symbol of their movement recently. A movement I very strongly disagree with. It is so hard to make peace inside my red and white heart that although I love my country, I know we can do better. As we continue to learn about our past my hope is that our country can come together in the future. Treat every man, woman, and child with respect, dignity, and equality. I truly hope that as we see the rise of a very scary ideology across the world continue to grow that we, as Canadians, recognize that we are stronger together
❤️🤍❤️.
One of the first fruits to ripen here in the Valley are cherries and then apricots! Our neighbour has 2 apricot trees and the blossoms are SO pretty! In anticipation of the fruit season we made apricot chicken the other day. It was absolutely delicious! One of my favourite dishes from the past few weeks for sure! This is an easy pan seared chicken breast with just a fantastic glaze that could easily be paired with potatoes, rice or a salad. A few tips about this dish, 1. leave the chicken to cook for 5 minutes on each side. Don’t be tempted to flip them. If you have to pull the chicken away from the pan, it’s not ready to be flipped. 2. Don’t forget the butter at the end! The butter added to the sauce at the end makes it silky and decadent. This is a dish that is easy enough for a weeknight or fancy enough for company!
Pan Seared Apricot Chicken
Adapted from Noble Pig
1/4 cup chicken broth
1/2 cup apricot jam
2 tablespoons low-sodium soy sauce
2 garlic cloves, minced
1 teaspoon ginger
3-4 chicken breasts
1 tablespoon oil
2 tablespoons butter
2 tablespoons parsley, chopped
Whisk chicken broth, apricot jam, soy sauce, garlic, and ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper; add chicken to the skillet. Cook for 5 minutes on each side until chicken breasts are cooked through and the internal temperature has reached 165 degrees F. Don’t touch the chicken for the full 5 minutes, each side!!
Pour apricot sauce over chicken and simmer for 2-3 minutes until warmed through, occasionally spooning sauce over the tops of the chicken.
5 thoughts on “Summer Begins & Pan Seared Apricot Chicken”
Hey Kristin, what’s with you and the ladder??
Ha ha we went up onto the roof to watch the fireworks! I got scared coming down and Sydney took pictures of me while laughing her butt off!
I want that Blue Jays hat!!
Ninja has it and loves it!
Interesting post! I love the chicken recipe and I am also disappointed in a lot of things going on in the US right now and we wish we would get on course for the greater good of all. It looks like summer time is a happy time–enjoy!