Prunes, olives and capers jazz up chicken breasts in a simple dinner that's elegant enough to serve when company's coming. Serve this saucy dish over brown basmati rice. Source: EatingWell Magazine, March/April 1996

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano in a saucepan and bring to a simmer over medium heat. Reduce the heat and simmer gently, uncovered, for 10 minutes. Season to taste with salt and pepper.

  • Place chicken breasts in a large shallow baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake until the chicken is no longer pink in the center, 30 to 35 minutes.

Nutrition Facts

317 calories; 8.4 g total fat; 1.3 g saturated fat; 63 mg cholesterol; 534 mg sodium. 426 mg potassium; 30.6 g carbohydrates; 1.7 g fiber; 20 g sugar; 24.3 g protein; 293 IU vitamin a iu; 3 mg vitamin c; 8 mcg folate; 49 mg calcium; 2 mg iron; 32 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
10/29/2011
We have been making this recipe ever since we saw it in the 1996 Eating Well. It is great for a casual dinner party and every bit as good as the original Silver Palate recipe which had loads of fat. And no one notices the prunes! Read More