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| Home>Italian>Braising> Chicken with Green Olives and Prunes |
 Method:Braising
1. Formula
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 teaspoon extra-virgin olive oil
- 1 cup reduced sodium chicken broth
- 1/4 cup red-wine vinegar
- 1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
- 1/4 cup chopped pitted prunes (dried plums)
- Freshly ground pepper to taste
2. Nutrition Information
- Calories: 281 kcal
- Carbohydrates: 8 g
- Dietary Fiber: 0 g
- Fat: 16 g
- Protein: 23 g
- Sugars: 4 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. 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.
4. Remark
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, and North African Spiced Carrots.
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( From:EatingWell.com ) |
( read Chicken with Green Olives and Prunes ) |
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