Chicken with Prunes and Sage
  • 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.