Moroccan Chicken With Dried Fruit and Olive Topping |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
2. Sprinkle salt, pepper, and thyme evenly over chicken.
3. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
4. Heat remaining 1 teaspoon oil in pan.
5. Add onion to pan; saute 2 minutes until tender.
6. Add garlic to pan; saute 30 seconds.
7. Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
8. 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.
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