Ingredients

• ½ cup dried apricots
• ¼ cup sliced green olives
• 2 tablespoons extra-virgin olive oil
• 1 ½ lb chicken fillets
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• ⅛ teaspoon pepper
• 1 bay leaf
• 1 (14-oz) can reduced-sodium chicken broth
• ¼ cup red wine vinegar

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Chop apricots and olives coarsely.
2. Place oil in pan, then add chicken; cook 2-3 minutes (do not turn). Turn chicken; add garlic, apricots, and olives. Cook and stir 2-3 minutes or until garlic begins to soften.
3. Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5-7 minutes, turning chicken once, or until chicken is 165°F.
4. Remove chicken from pan; increase heat to medium. Cook sauce 2-3 minutes or until slightly thickened. Remove and discard bay leaf. Slice chicken and serve with sauce.

Ingredients

• 20 oz frozen hash brown potatoes (about 7 cups)
• 2 green onions
• 2 large eggs (or ½ cup egg substitute)
• ½ cup all-purpose flour
• 1 ¼ teaspoons kosher salt
• 1 teaspoon caraway seeds
• ½ teaspoon pepper
• 3 tablespoons extra-virgin olive oil

Steps

1. Place potatoes in medium bowl. Slice onions thinly; stir into potatoes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Add eggs, flour, salt, caraway seeds, and pepper to potatoes; stir until well blended.
3. Place 1 tablespoon oil in pan; swirl to coat. Spoon 1–2 tablespoons potato mixture per latke into pan (in batches), then flatten into 3-inch latkes. Cook 3–4 minutes on each side until golden and 160°F. Repeat with remaining oil and potato mixture; serve.