Grilled Chicken with Saffron and Apricots

Instructions

1. 1

   In a large non-stick skillet over medium-high heat, brown the chicken in the butter and oil for 5 to 6 minutes per side or until fully cooked. Season with salt and pepper. Set aside on a warm plate.

2. 2

   In the same skillet, brown the onion and bell pepper. Add oil, as needed. Add the garlic and cook for 1 minute, stirring constantly. Add the apricots, lemon juice, honey and saffron and stir well to combine. Add the broth and bring to a boil. Reduce until the sauce is syrupy. Adjust the seasoning.

3. 3

   In a bowl, combine the spinach with a little olive oil. Season with salt and pepper.

4. 4

   On a work surface, thinly slice the chicken. Divide the spinach among four plates. Top[ with chicken and the apricot mixture.