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 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 Publisher. All rights reserved.
nutrition information per serving
322 calories; 7g total fat; 1g total saturated fat; 66mg cholesterol; 503mg sodium; 30g carbohydrates; 2g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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