I made this chicken a couple of nights ago and it was delicious. I doubled the recipe as I had 7 guests but all the cooking on the stove top got a bit tedious and took forever. I think I might try baking them instead. I think I also may try shallots. I guess I will update this reveiw when I do to see if it was any good but it really went over very well. The fresh sage as well as using freshly ground salt and pepper really make this recipe very flavorful. This time replaced the chicken broth with plain water and some salt and poured the juice that came out of the chicken after it came out of the pan back in. Where I live you can't actually buy cans of broth only powder which tend to be quite high in sodium. Excellent recipe. I served it with carrot, sweet potato and sweet onion in salt, pepper, garlic and olive oil and potato pudding.
Chicken with Dried Plums and Sage
Add quick-cooking whole wheat couscous and steamed green beans.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
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Amount per serving
- Calories: 301
- Calories from fat: 26%
- Fat: 8.7g
- Saturated fat: 1.8g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.4g
- Protein: 35.4g
- Carbohydrate: 19.8g
- Fiber: 2.3g
- Cholesterol: 94mg
- Iron: 1.6mg
- Sodium: 438mg
- Calcium: 49mg
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons chopped fresh sage, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, divided
- 4 teaspoons olive oil, divided
- 2 cups thinly sliced onion (about 1 large)
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 12 pitted dried plums, halved
- 1 1/2 teaspoons balsamic vinegar
- 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.
- 2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Heat remaining 2 teaspoons oil in pan. Add onion to pan; cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining 1 tablespoon sage and dried plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining 1/8 teaspoon pepper and vinegar.
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