ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Cider and Dried Plums

Yield 6 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)
This dish is inspired by the simple country braises served in the Dordogne region of southwest France. Serve with rice or over egg noodles.

Ingredients

  • 2 tablespoons olive oil
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 2 cups chopped onion (about 1 large)
  • 3/4 cup finely chopped shallots (about 4)
  • 2 cups apple cider
  • 1/2 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon freshly ground black pepper
  • 1 cup pitted dried plums, halved

Nutrition Information

  • calories 427
  • caloriesfromfat 19 %
  • fat 9.2 g
  • satfat 1.9 g
  • monofat 4.9 g
  • polyfat 1.5 g
  • protein 41.9 g
  • carbohydrate 43.8 g
  • fiber 3.3 g
  • cholesterol 108 mg
  • iron 2.4 mg
  • sodium 498 mg
  • calcium 59 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in cider, raisins, juice, salt, curry, and pepper. Add chicken; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 25 minutes, turning chicken occasionally. Stir in plums; cook 5 minutes.

Green Tea