• 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

1. Place each chicken breast half between two sheets of plastic wrap.
2. Pound to ½ inch thickens using the flat side of a meat mallet.
3. Sprinkle chicken with 1 teaspoon sage, salt and ¼ teaspoon pepper.
4. Rub the spices in the meat.
5. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
6. Add chicken to pan; cook 3 minutes on each side or until done.
7. Remove chicken from pan; keep covered and warm in a 200ºF oven.
8. Heat remaining olive oil. Add onions to pan; cook 3 minutes.
9. Stir in wine and broth; bring to a boil.
10. Stir in remaining pepper and vinegar.
11. Add remaining sage and prunes; cook for 2 minutes,
12. Add chicken and cook on medium heat for an additional 5 minutes.
13. Serve with brown rice pilaf and steamed vegetables.

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