4 skinless and boneless chicken breast halves

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) olive oil

1 onion, chopped

1 small yellow bell pepper, seeded and diced

2 cloves garlic, finely chopped

3/4 cup (180 ml) dried apricots, diced

2 tablespoons (30 ml) lemon juice

2 teaspoons (10 ml) honey

A pinch of saffron

1 1/2 cups (375 ml) chicken broth

4 cups (1 litre) baby spinach

Salt and pepper

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

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

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

Thinly slice the chicken. In four plates, serve the chicken over the spinach and top with the apricot mixture.

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