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Chicken with Green Olives & Prunes

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  30 Minutes
  4 servings
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce, and North African Spiced Carrots.
1 1/4 pounds  boneless, skinless chicken thighs, trimmed of fat
1 teaspoon  extra-virgin olive oil
1 cup  reduced-sodium chicken broth
1/4 cup  red wine vinegar
1/4 cup  chopped pitted green olives, such as Spanish, Cerignola or cracked green
1/4 cup  chopped pitted prunes (dried plums)
Freshly ground pepper to taste
Chicken with Green Olives & Prunes Recipe at
Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 224
Fat. Total: 8g
Protein: 29g
Carbohydrates, Total: 3g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 118mg
Sodium: 394mg
% Cal. from Fat: 32%
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