Chicken Sauté with Balsamic-Dried Plum Sauce
Yield: 4 servings
tablespoons olive oil
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,