Chicken with Sunsweet Prunes and Sage
Ingredients
- 4 6-ounce skinless, boneless chicken breast halves
- 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 chicken broth
- 1 cup, packed, pitted dried plums, coarsely chopped
- 1 ½ teaspoons balsamic vinegar
- 4 servings of couscous, cooked according to package directions
- 1 lb green beans, steamed
Instructions
- Place chicken breasts between 2 sheets of plastic wrap and pound to ½ inch thickness using a meat mallet, rolling pin or heavy skillet.
- Unwrap chicken and season with 1 tablespoon of sage, salt, and ⅛ teaspoon pepper.
- 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.
- 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 tidbits from the pan. Add plums, remaining sage, and balsamic vinegar. Cook for an additional 4 minutes, until the mixture thickens.
- 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.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 19g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 651mg | Potassium: 821mg | Fiber: 5g | Sugar: 9g | Vitamin A: 839IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 2mg
