Grilled Chicken With Saffron And Apricots - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons butter
1 tablespoon oil
1 onion, chopped
1 small yellow bell pepper, seeded and finely diced
2 garlic cloves, finely chopped
3/4 cup dried apricot, diced
2 tablespoons lemon juice
2 teaspoons honey
1 pinch saffron
1 1/2 cups chicken stock
4 cups Baby Spinach
salt and pepper

Preparation

In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.