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

Mary Lou Heiss
Recipe by Cooking Light October 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Green Tea

Nutrition Facts

427 calories; calories from fat 19%; fat 9.2g; saturated fat 1.9g; mono fat 4.9g; poly fat 1.5g; protein 41.9g; carbohydrates 43.8g; fiber 3.3g; cholesterol 108mg; iron 2.4mg; sodium 498mg; calcium 59mg.
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