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RECIPE

Chicken with Dried Plums and Sage

Ingredients:

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)

4 (6-ounce) skinless, boneless chicken breast halves

2 tablespoons chopped fresh sage, divided

1/2 teaspoon salt

1/4 teaspoon black pepper, divided 

4 teaspoons olive oil, divided

2 cups thinly sliced onion (about 1 large)

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

12 pitted dried plums, halved

1 1/2 teaspoons balsamic vinegar 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Heat remaining 2 teaspoons oil in pan. Add onion to pan; cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining 1 tablespoon sage and dried plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining 1/8 teaspoon pepper and vinegar.

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