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Chicken, Turkey, Duck, etcChicken Recipes pg 3 >  Chicken Saute, Balsamic Sauce



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Prep Time: 10 minutes
Servings: 4


    • 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


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 -


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