A delightful dish combining tender chicken with a rich saffron and apricot glaze, served over a bed of fresh greens.
Heat the butter in a non-stick skillet over medium heat.
Ensure the butter is melted but not browned to avoid a burnt taste.
Add the chicken breasts and cook until golden on both sides and fully cooked through, about 5-6 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside on a warm plate.
Cover the chicken with foil to keep it warm.
In the same skillet, sauté the onion and bell pepper until softened, about 5 minutes.
Stir occasionally to prevent sticking.
Add the garlic and cook for an additional minute.
Garlic cooks quickly; avoid burning it for a better flavor.
Stir in the apricots, lemon juice, honey, and saffron. Mix well.
Ensure the saffron threads are evenly distributed for consistent flavor.
Pour in the chicken broth and bring to a boil. Reduce the heat and simmer until the sauce thickens, about 5 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Arrange the spinach on serving plates.
Drizzle a little olive oil over the spinach for added flavor.
Slice the chicken and place it over the spinach. Spoon the apricot glaze on top and serve.
Garnish with a sprinkle of fresh parsley for a touch of color.
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