Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30025/
Chicken with Green Olives & Prunes
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce.
Yield: 4 servings
Preparation Time: 30 minutes
Ingredients
| 1 1/4 | pounds | boneless, skinless chicken thighs, trimmed of fat | |
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| 1 | teaspoon | extra-virgin olive oil | |
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| 1 | cup | reduced-sodium chicken broth | |
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| 1/4 | cup | red-wine vinegar | |
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| 1/4 | cup | chopped pitted green olives, such as Spanish, Cerignola or cracked green | |
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| 1/4 | cup | chopped pitted prunes (dried plums) | |
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| Freshly ground pepper, to taste | |||
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 224 | |
| Calories From Fat: | 72 | |
| Total Fat: | 8g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 118mg | |
| Sodium: | 394mg | |
| Total Carbohydrates: | 3g | |
| Dietary Fiber: | 1g | |
| Protein: | 29g |
Selenium (20% daily value).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Pat chicken dry with a paper towel.
Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30025/
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