Apricot Poppy Chicken With Dill Potatoes

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A rachel ray 30 minute meal--although i must say, i usually can't make things in 30 minutes!!!

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Steps

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In a medium pot , add the potatoes and enough cold water to cover by 1 inch.

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Cover the pot and bring to a boil.

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Salt the water , lower the heat and simmer the potatoes , uncovered , until fork-tender , 12 to 15 minutes.

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While the potatoes are working , in a large skillet , heat the oil , 2 turns of the pan , over medium-high heat.

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Season the chicken with salt and pepper and cook in the skillet , turning once , until browned , 2 minutes total.

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Add the shallots and cook for 3 minutes.

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Add the vinegar and cook until slightly reduced , 1 minute.

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Add the chicken broth , apricot preserves , honey and poppy seeds and simmer over medium-low heat , stirring.

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Stir in 1 tablespoon butter.

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Drain the potatoes , return to their pot and add the remaining 2 tablespoons butter , the dill and salt and pepper to taste.

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Serve with the chicken.

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Ingredients

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small potatoes, salt, extra virgin olive oil, chicken breasts, pepper, shallots, apple cider vinegar, chicken broth, apricot preserves, honey, poppy seeds, butter, fresh dill