Servings: 4

1 T. OO 1 T. OO
4 (4-oz.) skinless, boneless chicken thighs 4 (4-oz.) skinless, boneless chicken thighs
¾ tsp. Kosher salt, divided ¾ tsp. Kosher salt, divided
¾ tsp. Black pepper, divided ¾ tsp. Black pepper, divided
½ cup unsalted chicken stock ½ cup unsalted chicken stock
¼ cup apricot preserves ¼ cup apricot preserves
1T. Dijon mustard 1T. Dijon mustard
2 cups thinly diagonally sliced carrots 2 cups thinly diagonally sliced carrots
4 tsp. Finely chopped fresh sage, divided 4 tsp. Finely chopped fresh sage, divided
1T. Thinly sliced garlic 1T. Thinly sliced garlic
2 T. Unsalted butter 2 T. Unsalted butter

Heat OO in a large skillet over med high heat. Sprinkle chicken with ½ tsp. Salt and ½ tsp. Pepper.  Add chicken to pan; cook 3 minutes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan).
Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add carrots, 1 T. Sage, and garlic to pan; sauté 4 minutes. Add apricot mixture and chicken to pan; reduce heat to medium, cover and cook 8 minutes or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining ¼ tsp. Salt and remaining ¼ tsp. Pepper, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remains tsp. Sage.

Julia Levy recipe. 313 cal per serving of 1 thigh, 1/2 cup carrots and 3T. Sauce  Julia Levy recipe. 313 cal per serving of 1 thigh, ½ cup carrots and 3T. Sauce