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Chicken Sauté with Balsamic-Dried Plum Sauce

Dried plums and a touch of balsamic vinegar combine in a sweet-tart sauce for chicken breasts. Serve with a whole-grain pilaf for added nutritional benefits.

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Prep Time   10 minutes Cook Time   10 minutes Serves  4

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
Salt and pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup (about 3 ounces) coarsely chopped dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed


Directions

In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm.

Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup. Spoon over chicken.


Nutrition Facts

Calories
330
Cholesterol
100mg
% of Calories from Fat
25%
Total Fat
9g
Sodium
890mg
Carbohydrate
20g
Protein
41g
Fiber
2g
Potassium
730mg

Photo of Chicken Sauté with Balsamic-Dried Plum Sauce