4 Servings

Ingredients

2 pounds small potatoes, halved
Salt
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds chicken breasts or tenders, cut into large chunks
Pepper
2 shallots, thinly sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1/4 cup apricot preserves, big fruit pieces chopped
3 tablespoons honey
2 teaspoons poppy seeds
3 tablespoons butter
3 tablespoons chopped or snipped fresh dill

1. In a medium pot, add the potatoes and enough cold water to cover by 1 inch. Cover the pot and bring to a boil. Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.

2. While the potatoes are working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring. Stir in 1 tablespoon butter.

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

Source:   http://www.rachaelraymag.com/recipe/43371/