| Amount | Ingredients |
|---|---|
| 1 T | Green Peppercorns, drained |
| 1/4 cup | Cider Vinegar |
| 4 oz. | Red onions, sliced |
| 1 T | Extra Virgin olive oil |
| 5 oz. | California dried apricots, sliced into slivers |
| 1/2 cup | Chicken stock |
| 1 T | Cornstarch |
| 1 T | Cold Water |
| 1/4 t | Dried tarragon |
| 1/4 T | Dried thyme |
| 1/4 T | Salt |
| 6 | Boneless, skinless chicken breasts |
| As Needed | Salt and pepper (as needed) |
| 9 cups | Mixed seasonal greens |
| 2 T | Black pepper or mixed peppercorns coarsely crushed |
Directions
Soak green peppercorns in cider vinegar for 2 hours. Sauté onions in oil until transparent; add apricot, green peppercorns, vinegar, and stock. Bring to a boil. Mix cornstarch with cold water to form slurry. Add to boiling vinaigrette while stirring. Lower heat. Add tarragon, thyme and salt. Keep warm for later use. Season chicken with salt and pepper. Place chicken sooth side down in a heavy bottom skillet. Cook 4 to 6 minutes per side over medium-heat, or until desired doneness. For each portion: Toss 1 ½ cups seasonal greens with 2 ½ ounces warm vinaigrette. Slice chicken and arrange on top of greens. Sprinkle with crushed peppers. Serve immediately. (Makes 6 servings)
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