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Chicken with Prunes and Sage

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Member since 2007

Serves 4 servings | Prep Time 30 minutes | Cook Time 20 minutes


4 skinless- boneless chicken breast halves
3 teaspoons dried sage
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoon olive oil
1 large onion, chopped
1 cup dry Sherry
1 cup less-sodium chicken broth
24 pitted prunes
2 teaspoons balsamic vinegar

Place each chicken breast half between two sheets of plastic wrap.

Pound to ½ inch thickens using the flat side of a meat mallet.

Sprinkle chicken with 1 teaspoon sage, salt and ¼ teaspoon pepper.

Rub the spices in the meat.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.

Add chicken to pan; cook 3 minutes on each side or until done.

Remove chicken from pan; keep covered and warm in a 200ºF oven.

Heat remaining olive oil. Add onions to pan; cook 3 minutes.

Stir in wine and broth; bring to a boil.

Stir in remaining pepper and vinegar.

Add remaining sage and prunes; cook for 2 minutes,

Add chicken and cook on medium heat for an additional 5 minutes.

Serve with brown rice pilaf and steamed vegetables.

Pairs Well With


This recipe was adapted from a recipe we found in a Cooking Light Cook Book.

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