Pan Braised Chicken With Dried Fruits And Olives Recipes

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MOROCCAN CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING



Moroccan Chicken With Dried Fruit and Olive Topping image

From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!

Provided by mikey ev

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

3 teaspoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 (6 ounce) boneless skinless chicken breasts
1/2 cup onion, chopped
2 teaspoons garlic, minced
3/4 cup dried mixed fruit
1/2 cup dry white wine
1/2 cup fat-free low-sodium chicken broth
1/4 cup green olives, pitted and chopped
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
  • Sprinkle salt, pepper, and thyme evenly over chicken.
  • Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
  • Heat remaining 1 teaspoon oil in pan.
  • Add onion to pan; saute 2 minutes until tender.
  • Add garlic to pan; saute 30 seconds.
  • Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
  • When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.

Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 108.9, Sodium 703.1, Carbohydrate 4, Fiber 0.7, Sugar 1.2, Protein 37.2

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