Glazed Apricot Chicken with Creamy Rice Recipe | Wisconsin Cheese

Ingredients

• 2/3 cup apricot preserves
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• Salt and pepper
• 3 tablespoons cold butter, cubed and divided
• 3 garlic cloves, minced
• 1/4 cup brandy
• 1 1/2 cups chicken broth
• 5 tablespoons butter, cubed and divided
• 2 medium shallots, finely chopped
• 1 cup uncooked basmati rice, rinsed and drained
• 2 garlic cloves, minced
• 2 1/2 cups chicken broth
• 1/2 cup diced dried apricots
• 3 ounces Cello® Copper Kettle Parmesan cheese, grated (1 cup)
• 1/2 cup chopped fresh parsley
• 1 pound Broccolini or broccoli spears, trimmed and steamed (2 to 3 bunches)
• Additional Cello® Copper Kettle Parmesan cheese, shaved
• Fresh parsley sprigs