Add quick-cooking whole wheat couscous and steamed green beans.
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
How to Make It
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.
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.
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.
This recipe was very good. I used dried sage, as there was no fresh sage at the store at the time of my visit. (I'm sure with fresh sage this recipe would have been outstanding!) Otherwise, I followed the directions to a T, and found this recipe easy to make. I served with green beans. Would do again.
Chose this for a fast supper because we had everything on hand, no shopping required. Easy to make to recipe, interesting combo of earthy Fall flavors. Served with rice pilaf made with light chicken broth & steamed brocolli.
This recipe is fast and easy to make, and it tastes great. I don't have sage at my market so I use either rosemary or thyme and it still turns out delicious. I make it probably once every two weeks because my boyfriend requests it so often. I serve this with plain couscous (the sauce seeps into the couscous)
I wouldn't hesitate to serve this for company. It is an easy, yet elegant dish that is packed full of flavor. I served it with roasted garlic couscous and roasted asparagus. Will definitely make this again and again. Yum...
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