Chicken with Cider and Dried Plums

recipe
This dish is inspired by the simple country braises served in the Dordogne region of southwest France. Serve with rice or over egg noodles.

Yield:

6 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Mary Lou Heiss,

Green Tea

October 2006
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