
1 lb boneless, skinless chicken (thighs or breasts)
2 c onions, sliced (1-2 med)
2 tsp dried thyme or sage (or 2 TBS fresh)
12 prunes (dried plums), sliced in halves or quarters
1/2 c chicken broth (or 1/4 c each white wine and broth)
2 tsp balsamic vinegar
salt, pepper, olive oil
Sprinkle chicken with salt, pepper, and a little dried sage or thyme and brown in skillet over medium high heat. The chicken should be almost cooked through. Remove from pan and keep warm.
Add a little more olive oil to pan and saute onions until tender, about 3-5 minutes.
Add liquids to the pan and bring to a boil (this won't take long). Add prunes and remaining thyme/sage.
Return the chicken to pan. Cover and simmer on low for 15 minutes.
Serve with a sprinkle of parmesan over pasta, quinoa, or couscous.
4 servings.

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