Sweet 'n' Tangy Chicken
Quick-cooking chicken tenders ensure that you can have this intriguing dish on the table in 30 minutes. Chopped prunes sweeten the sauce while green olives add the tang.
Ingredients
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1-1/2 pounds chicken tenders (or cutlets cut in strips)
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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2 tablespoons canola oil
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1/2 cup pitted prunes, chopped
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12 pitted green olives, cut in half
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1/4 cup dry white wine or apple cider
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1 tablespoon capers
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1 tablespoon brine from capers
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2 cloves garlic, chopped
Directions
1.
Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Saute chicken for 3 minutes per side. Remove chicken to a plate.
2.
Add remaining tablespoon of oil to the skillet. Stir in prunes, olives, white wine or apple cider, capers, brine and garlic. Cook for 2 minutes, stirring frequently.
3.
Add chicken and any accumulated juices back into the skillet. Nestle chicken pieces in the sauce. Reduce heat to medium and cook about 2 minutes, until chicken is heated through.
4.
Serving suggestion: couscous or rice.
Nutrition information
Calories 355, Total Fat 12 g, Saturated Fat 1 g, Cholesterol 99 mg, Sodium 652 mg, Carbohydrate 19 g, Fiber 2 g, Protein 40 g.
Percent Daily Values are based on a 2,000 calorie diet
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