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Chicken Marbella

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  4 servings
Prunes, olives and capers jazz up chicken breasts in a simple dinner that’s elegant enough to serve when company’s coming. Serve this saucy dish over brown basmati rice.
1/2 cup  dry white wine
1/2 cup  reduced-sodium chicken broth
1/2 cup  pitted prunes
1/4 cup  packed dark brown sugar
1/4 cup  red wine vinegar
1/4 cup  pitted Spanish green olives
4 cloves  cloves garlic very finely chopped
1 tablespoon  extra-virgin olive oil
2 teaspoons  dried oregano
salt & freshly ground pepper to taste
4   boneless, skinless chicken breasts trimmed (about 1 pound)
1/4 cup  drained capers
Preheat oven to 400 degrees F.

Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano in a saucepan and bring to a simmer over medium heat. Reduce the heat and simmer gently, uncovered, for 10 minutes. Season to taste with salt and pepper.

Place chicken breasts in a large shallow baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake until the chicken is no longer pink in the center, 30 to 35 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 322
Fat. Total: 7g
Protein: 28g
Carbohydrates, Total: 30g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 66mg
Sodium: 503mg
% Cal. from Fat: 20%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Jill, VA Reviewed: 11/03/2008
Didn't Wow Me
I really wanted to love this recipe, but it was just okay. I believe the vinegar overpowered the sauce, and would cut it in half next time. I also rough-chopped the prunes, which I preferred. The sauce was also too watery, so I'd reduce it a bit more next time, just until it's starting to get some body.
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