Chicken with Prunes and Sage

Servings: 4

Prep Time: 5

Cook Time: 25

Total Time: 30

An easy and delicious pan-seared chicken recipe served with a sauce made from those delicious chicken tidbits that are full of flavor and we all love!

5 from 192 votes

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Ingredients

4 boneless skinless chicken breasts, butterflied, about 6oz each
2 tablespoons finely chopped fresh sage, divided
½ teaspoon salt
⅛ teaspoon black pepper
4 teaspoons olive oil, divided
2 cups thinly sliced onion, about 1 large
1 cup low-sodium chicken broth
½ cup dried plums (prunes), chopped
1 ½ teaspoons balsamic vinegar
1 lb green beans, steamed
Couscous or rice, for serving*

Instructions

On a flat surface, butterfly the chicken breasts. Season them with salt and pepper on both sides.
In a large pan over medium-high heat, heat up 2 teaspoons of oil. Add chicken to the pan and cook, for about 4 minutes on the first side, flip, and cook for an additional 3 minutes, until chicken is no longer pink and is cooked to 165F. Remove chicken from the pan onto a plate and cover to keep warm.
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 chicken tidbits from the pan. Add plums, sage, and balsamic vinegar. Cook for an additional 4 minutes, until the mixture thickens.
Plate chicken with the onions and spoon sauce from the pan on top of the chicken. Serve with steamed green beans on the side. Make this a full meal by cooking rice or couscous.

Notes

Nutritional information is for the chicken and green beans.

Nutrition