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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I saw a recipe for chicken marbella in the New York Times magazine. It looked good so I looked for a lower fat version on the internet. I didn't use as much brown sugar as called for and I reduced the olive oil to a tsp. or two, to reduce fat. I used green olive without pimentos. Serve with coucous or rice. Ingredients:
1/2 cup dry white wine |
1/2 cup nonfat chicken broth |
1/2 cup pitted prune, chopped into 1/4 inch chunks |
1/4 cup brown sugar |
1/4 cup red wine vinegar |
1/4 cup green olives |
4 garlic cloves |
2 tablespoons olive oil |
2 teaspoons dried oregano |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 boneless skinless chicken breast halves |
1/4 cup capers |
Directions:
1. Preheat oven to 400F (205 C).
2. In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
3. Bring to a simmer over medium heat.
4. Reduce the heat and simmer gently uncovered for 10 minutes.
5. Season to taste with salt an pepper.
6. Place chicken breast in a large shallow baking dish.
7. Pour the sauce over the chicken.
8. Turn to coat.
9. Scatter capers over the top.
10. Bake until the chicken is no longer pink in the center 30 to 35 minutes.
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