Pan-Braised Chicken with Dried Fruits and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This was inspired by the Chicken Marbella recipe in The Silver Palate Cookbook. Partner it with couscous and carrots tossed with fresh mint. Afterward, spoon chopped chestnuts in vanilla syrup (a combination sold in jars) over vanilla frozen yogurt. Ingredients:
2 skinless boneless chicken breast halves |
1 teaspoon ground cumin |
2 tablespoons olive oil |
2 garlic cloves, finely chopped |
3/4 cup mixed dried fruits (about 3 ounces), large pieces halved |
1/2 cup dry white wine |
1/2 cup canned low-salt chicken broth |
8 brine-cured cracked green olives (about 2 ounces) |
Directions:
1. Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 minutes. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken.
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