Chicken with Orange Apricot Wine Glaze

Serves 2

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, halved lengthwise and pounded thin
• ¼ teaspoon red pepper flakes
• ¼ teaspoon each salt and pepper
• ¼ cup Sterling Vintner’s Collection Chardonnay
• 2 tablespoons apricot preserves
• 2 tablespoons orange marmalade
• 1 teaspoon fresh thyme, finely chopped

Directions

1. Heat a skillet over medium-high heat for one minute. Add the olive oil and swirl to coat. Season chicken with salt and pepper. Add chicken to the hot pan and sear until cooked through and the juices run clear, turning occasionally. Transfer chicken to a plate and set aside; cover with foil to keep warm.
2. Remove pan from heat and add the Sterling Vintner’s Collection Chardonnay. Return to heat and whisk to deglaze the pan, scraping up any browned bits. Add the pepper flakes, apricot preserves and orange marmalade. Whisk to combine and return to simmer to make a quick pan sauce. Sprinkle in the fresh thyme and pour sauce over resting chicken. Serve immediately.