Pan-Braised Chicken with Dried Fruits and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 cup dry white wine
- 2 garlic cloves, finely chopped
- 1/2 cup canned low-salt chicken broth
- 2 skinless boneless chicken breast halves
- Carbohydrate 31 g(10%)
- Cholesterol 64 mg(21%)
- Fat 21 g(32%)
- Fiber 5 g(18%)
- Protein 23 g(46%)
- Saturated Fat 3 g(15%)
- Sodium 507 mg(21%)
- Calories 431
Preparation Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 minutes. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken.
Preparation Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 minutes. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken.
