We loved the tangy-savory-sweet combination of this chicken dish from The American Heart Association's new cookbook.
The recipe calls for prunes (dried plums), but dried apricots or even figs would work well too. We were too far in the process to stop when we noticed we were out of sage, but we didn't miss it.
We paired the dish with sauteed yellow squash and red bell pepper, creating a decidedly colorful plate.
Chicken With Dried Plums and Sage
3 teaspoons vegetable oil, divided use
1 pound boneless, skinless chicken breasts, cut into 4 portions
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion, thinly sliced
1 large carrot, thinly sliced
1/2 cup low-sodium chicken broth
4 dried plums, quartered
1 tablespoon coarse-grain mustard
1/2 teaspoon dried rubbed sage
In a large, nonstick skillet, heat 1 teaspoon of the oil over medium-high heat, swirling to coat pan. Season chicken pieces with the salt and pepper. Add chicken to hot oil and cook for 2 minutes on each side, or until browned. Transfer chicken to a plate.
In the same skillet, still over medium-high heat, add the remaining oil. Cook the onions and carrot, stirring frequently, until onions begin to turn translucent, about 4 minutes. Stir in the broth, plums, mustard and sage. Bring to a boil, return the chicken pieces to the skillet. Turn to coat. Cover, reduce heat to low, and simmer 12 minutes or until chicken reaches an internal temperature of 165 degrees and the onion mixture is slightly thickened.
Serve chicken with onion mixture spooned over.
Makes 4 servings.
Nutrition information: Each serving contains approximately 280 calories, 26 g protein, 7 g fat, 31 g carbohydrate (23 g sugar), 73 mg cholesterol, 376 mg sodium and 6 g fiber.
Carbohydrate choices: 2.
Recipe adapted from Grill It, Braise It, Broil It and 9 Other Easy Techniques for Making Healthy Meals from the American Heart Association (June 2, Clarkson Potter)
Food on 05/27/2015