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| WHAT YOU'LL NEED |
| 2 |
tablespoons olive oil |
| 4 |
boneless skinless chicken breast halves (about 1 1/2 pounds) |
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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
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| 1/2 |
teaspoon dried thyme leaves, crushed |
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Prep time: 10 minutes
Cook time: 25 minutes
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.
Makes 4 servings
Nutrition Information Per Serving: 330 calories; 25% calories from fat; 9 g fat;
890 mg sodium; 20 g carbohydrate; 41 g protein; 100 mg cholesterol; 2 g fiber
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