Instructions:

• 1 1/2 lbs boneless, skinless chicken breast, diced into 1/2″ pieces
• 1 cup dried apricots, finely diced
• 2 cups chicken stock
• 1 1/2 cups dry white wine
• 3 tbs olive oil
• 2 large shallots, finely minced
• 2 cups fresh green beans, cut into 1/2″ long pieces
• 1/2 tsp fresh ginger, very finely minced
• 2 small cloves fresh garlic, smashed
• 1 tsp dried thyme
• 1 tsp salt
• 3/4 tsp white pepper
• 2 bay leaves
• 1 tbs sundried tomato paste
• 2 tsp cornstarch
• 1/2 cup slivered almonds, toasted

1. In a small bowl, soak apricots in white wine, set aside for ~30 minutes
2. Preheat oven to 350 degrees
3. In an ovenproof, heavy bottomed (covered) skillet, heat olive oil over medium heat
4. Add shallots, garlic, salt, pepper, thyme, bay leaves, ginger and tomato paste, lowering heat to medium-low; stir several times over 3-4 minutes to activate spices and soften shallots
5. Remove shallots and bay leaves from pan; adding into apricots
6. Turn heat back up to medium, add chicken; stir until cooked through and browned on all sides: 12-15 minutes
7. Remove chicken from pan, turn heat to high, add in green beans, apricots, wine and stock; deglaze pan–scraping any browned bits from the bottom of the skillet
8. Add apricot mixture and chicken to skillet
9. Cover skillet, place in 350 degree oven for 15 minutes
10. In a tinfoil “nest” spread out almonds; toast for 5 minutes in the 350 degree oven until brown; keep an eye to ensure that they don’t burn–not all ovens are calibrated!
11. Remove skillet and place on stovetop over low heat
12. Mix cornstarch with enough water to make a slurry
13. Mix cornstarch mixture into chicken and stir until sauce thickens
14. Serve over rice and garnish with toasted almonds