Apricot Chicken and Greans Beans with Almond Slivers

This is a very healthy recipe. It smells wonderful, but the taste doesn't quite measure up. If I would make it again, I would at least double the apricot mixture.

Real Age

2 servings

Chicken Ingredients:
2 skinless, boneless chicken breast halves (about 4 oz each)
4 dried apricots, chopped
2 tbsps white wine
2 shallots, chopped
1 tbsp olive oil
1/8 tsp ground cinnamon

Green Bean ingredients:
1 cup thin green beans
3 shallots, thinly sliced
1 tbsp olive oil
1 tsp wine vinegar
1 tsp maple syrup
1/4 cup slivered almonds
salt and pepper (optional)

For chicken, heat oven to 375. Place chicken in glass baking dish. Saute remaining ingredients together until tender; transfer to blender (or food processor) and puree. Spoon over chicken and bake until chicken is cooked through, 15 to 20 minutes. Meanwhile, for beans, steam or blanch beans until tender but still firm and bright green. Saute shallots in olive oil, vinegar and maple syrup until translucent. Add almonds and brown slightly, toss with beans. Season to taste with salt and pepper if desired. Serve alongside chicken.