• Cooking Time: 20 minutes
  • Servings: 4 servings
  • Preparation Time: 30 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.


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

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