Chicken with Prunes and Sage
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.