Chicken with Prunes and Sage

Some days, it’s nice to cook a recipe that tastes a little fancier than my everyday meals. However, fancy doesn’t have to be difficult to make; at least not this delicious recipe for Chicken with Prunes and Sage.

For this recipe, I’ve partnered with Sunsweet, to create a meal that is both perfect for a midweek dinner and special occasions at home. I love to cook this recipe for my husband and me -although everyone loves this dish- because sometimes we want a meal that is a little more “grown-up” than my midweek skillet meals.

My husband and I choose to eat right whether we are eating at home, out on a special date, with or without the kids. We do this so our children can learn how to make healthy choices in their everyday meals, in hopes that someday, they too will choose to eat right on their own.

For us, eating right means eating a lot of fresh foods, making our own meals, and choosing ingredients that have been minimally processed. It’s not about buying foods that are “low” on something, it’s about selecting foods that provide nutrition in every bite.

When I was asked to develop a recipe using prunes, I didn’t have to think too hard. I’ve been eating prunes my whole life since I was a little kid in Spain.

Prunes were my grandmother’s go-to solution for adding more fiber into our diets to asking for something sweet. As kids, we didn’t get chocolate or candy at her house, we got prunes.

Naturally, old habits are hard to change and with my kids, I see my grandmother in a lot of my habits. Since my kids were little, they’ve been eating prunes for a snack and finding a Sunsweet One single wrapped prune in my purse is not out of the ordinary.

Ok, so you are here for this delicious chicken recipe. My “secret” ingredient is prunes because they add a lot of flavor to a savory dish, and they are great for nutrition and fiber. Prunes’ nutrient properties make them an extremely versatile ingredient. Prunes contain fiber, sorbitol, malic acid, and polyphenols, which allow them to work wonderfully as a natural meat tenderizer, retain meat moisture and enhance savory flavors.

When I make this chicken, I usually serve it with steamed green beans and couscous or rice, but the main dish here is the chicken.

My husband and I rarely get to go out on date nights, so we do a date night “in” at home. Yes, the kids are around but what I typically do is feed the kids early and once they are settled playing board games or a movie, my husband and I sit back and enjoy a meal for two. Taking the time to connect is important for a healthy relationship; and how much better than this chicken with prunes recipe to connect? exactly.

Watch this quick video so you can see how simple this dish is to make.

The prunes incorporate into the sauce nicely, and they add a lot of flavor and depth to this recipe without having to use additional fats. Pureed prunes can be used as a substitute for fats and in place of refined sugar – both techniques that can reduce calories and add nutrients without compromising flavor. With this recipe, you’ll enjoy eating a deliciously healthy meal that tastes like a special occasion.

Chicken with Prunes and Sage

★★★★★

4.7 from 19 reviews

• Author: Laura Fuentes
• Yield: 4 1x

Scale 1x2x3x

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 tablespoons finely chopped fresh sage, divided
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 teaspoons olive oil, divided
• 2 cups thinly sliced onion (about 1 large)
• 1 cup chicken broth
• 1 cup, packed, pitted dried plums, coarsely chopped
• 1 1/2 teaspoons balsamic vinegar
• 4 servings of couscous, cooked according to package directions
• 1lb green beans, steamed

Instructions

1. Place chicken breasts between 2 sheets of plastic wrap and pound to 1/2 inch thickness using a meat mallet, rolling pin or heavy skillet.
2. Unwrap chicken and season with 1 tablespoon of sage, salt, and 1/8 teaspoon pepper.
3. In a large pan over medium-high heat, heat up 2 teaspoons of oil. Add seasoned chicken to the pan and cook 3 minutes on each side, until chicken is no longer pink and is cooked to 165F.
4. Remove chicken from the pan onto a plate and cover to keep warm.
5. Heat up remaining 2 teaspoons of oil in the pan and add onions. Cook stirring often, until they are soft and golden, for about 3-4 minutes. Stir in broth, bring to a boil and scrape the tidbits from the pan. Add plums, remaining sage, and balsamic vinegar. Cook for an additional 4 minutes, until the mixture thickens.
6. Plate couscous and place cooked, sliced chicken on top. Spoon sauce from the pan onto the chicken and serve with steamed green beans on the side.

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From time to time, I work with awesome companies to develop recipes for this website.  Today’s post was brought to you by Sunsweet. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.