FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

You are here > Home > Recipes > 

Next

CHICKEN SAUTÉ WITH BALSAMIC-DRIED PLUM SAUCE

Prep Time: 10 minutes
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves (about 1½ pounds)
• Salt and pepper
• 1/2 cup finely chopped shallots
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup (about 3 ounces) coarsely chopped dried plums
• 1/3 cup balsamic vinegar
• 1/2 teaspoon dried thyme leaves, crushed
 

Preparation

In large skillet, heat oil over medium heat until hot.

Season chicken with salt and pepper, as desired.

Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once.

Transfer to serving platter; keep warm.

Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened.

Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat.

Reduce heat slightly; cook until sauce is reduced by half, about 1 cup.

Spoon over chicken.
 

Nutritional Information (per serving)

Calories  330 
Cholesterol  100mg 
% of Calories from Fat  25% 
Fat  9g 
Sodium  890mg 
Carbohydrates  20g 
Protein  41g 
Fiber  2g 
 

California Dried Plum Board - www.californiadriedplums.org
 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.