Pan-Grilled Chicken Breasts with Apricot Compote

Compotes originated as desserts, sometimes sprinkled with warm spices as a finish. Now they often end up as an accompaniment to the dessert course because they make a good syrupy, fruity topping for sweets like ice cream or pound cake.

I say forget dessert altogether. A rich, thick, not-too-sweet compote makes the perfect finishing drizzle for savory dishes like meat or poultry. I used apricots for this recipe and tempered the sweetness with a little shallot and fresh lemon juice. Spoon it on top of smoky grilled chicken to turn a simple main course into one that’s extra inviting.

Tip: To cut each apricot into eight pieces:

Fresh apricots

Run a knife blade lengthwise around the apricot 

Cut into halves and remove the pit 

Cut each half in half 

Cut each quarter in half

Serves 4

Ingredients

• 2 tbsp unsalted butter
• 2 tsp finely chopped shallot
• 1/2 lb fresh, ripe apricots, each cut into 8 pieces
• 1/4 cup water
• 2 tbsp light brown sugar
• 1 tsp fresh lemon juice
• 1/2 tsp ground cinnamon
• sea salt
• freshly ground black pepper
• olive oil, for brushing
• 4 6-oz boneless, skinless chicken breast halves

Compote Ingredients

Preparation

1. Heat a small saucepan over medium heat and add the butter and shallot. Cook, stirring frequently, 2 minutes.
2. Add the apricots, water, brown sugar, lemon juice, and cinnamon and season with salt and pepper.
3. Bring to a simmer, then decrease the heat to medium-low and cook, covered with the lid slightly ajar, until the apricots begin to soften, 10 minutes. Uncover and cook until the sauce is slightly thick and syrupy, 8-10 minutes longer. Rewarm gently before serving, if not using right away.

Butter and Shallot 

Remaining Ingredients Added 

Compote after 10 Minutes 

Cooked Compote 

Apricot Compote

1. Heat a grill pan over medium-high heat and brush with oil. Season the chicken with salt and pepper and grill until golden and just cooked through, turning a few times, 12-14 minutes total, depending on thickness.

Chicken Beginning to Grill

To serve, plate the chicken breasts and spoon warm compote on top.

Pan-Grilled Chicken Breasts with Apricot Compote