Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

Add quick-cooking whole wheat couscous and steamed green beans.

Jackie Mills, MS, RD
Recipe by Cooking Light December 2008

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

301 calories; calories from fat 26%; fat 8.7g; saturated fat 1.8g; mono fat 4.7g; poly fat 1.4g; protein 35.4g; carbohydrates 19.8g; fiber 2.3g; cholesterol 94mg; iron 1.6mg; sodium 438mg; calcium 49mg.
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