Chicken with Cider and Dried Plums

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

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 19%
  • Fat: 9.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 41.9g
  • Carbohydrate: 43.8g
  • Fiber: 3.3g
  • Cholesterol: 108mg
  • Iron: 2.4mg
  • Sodium: 498mg
  • Calcium: 59mg


  • 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


  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.
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