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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 285 | ||
| Calories from Fat 22 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 557mg | 23% | |
| Potassium 778mg | 22% | |
| Total Carbohydrate 34.6g | 11% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 28.9g | ||
| Protein 31.4g | 62% | |
chicken with dried fruit
By: chia
Jan 29, 2003
i haven't tried this yet but it's on tonight's menu. this is from taste of home
SERVES 4
Ingredients
- 4 boneless skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dried apricot, cut into strips
- 1/4 cup golden raisin
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
- rosemary
- salt and pepper
- 1 can chicken broth
Directions
1
spray a pan with cooking spray.2
add chicken and brown on both sides, about 15 minutes, remove.3
add onion and garlic, cook until softened.4
add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.
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Featured Reviews for This Recipe
From: JustJanS
On Jan 31, 2003
chia, I hope you tried this and enjoyed it as much as we did. We used bone-in skinless thighs, and reduced the sugar to about 2/3rds. Also, Edith sent me a golden raisin/dried cherry mix in my food swap parcel that we used along with the apricots. I wish there were more stars to give!!!!!
From: justcallmetoni
On Nov 12, 2007
If your dinner was like mine, you were slurping up every drop of the delectable sauce. I used Splenda brown sugar and garden fresh rosemary in mine and made it as stated. To make sure the onions melted into the sauce I gave them a fairly fine dice, much as one would for a tagine. Loved the combination of flavors from the sweetness of the fruit and sugar, tartness from the vinegar, peppery from the pepper and a little herbal from the rosemary. All were present and harmonized such that each elevated the other. My only comment would be to reduce the initial cooking time and lengthen the simmer so that more of the flavor would permeate the chicken. Bravo!
From: Barb Gertz
On Feb 3, 2003
Delicious, you did it again Chia. This is so yummy, DH simply loved it. Served it with baked potatoes, Sugar Peas and a green salad. Thanks for sharing the recipe.
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