Chicken with Green Olives & Prunes
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce.
Ingredients
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1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
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1 teaspoon extra-virgin olive oil
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1 cup reduced-sodium chicken broth
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1/4 cup red-wine vinegar
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1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
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1/4 cup chopped pitted prunes, (dried plums)
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Freshly ground pepper, to taste
Directions
1.
Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.
Nutrition information
Calories 224, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 118 mg, Sodium 394 mg, Carbohydrate 3 g, Fiber 1 g, Protein 29 g, Potassium 454 mg. Exchanges: Fruit 0.5,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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