Chicken Marbella

1 Review
From: EatingWell Magazine March/April 1996

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup pitted prunes
  • 1/4 cup packed dark brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup pitted Spanish green olives
  • 4 cloves cloves garlic, very finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons dried oregano
  • Salt & freshly ground pepper to taste
  • 4 boneless, skinless chicken breasts, trimmed (about 1 pound)
  • 1/4 cup drained capers

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. 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.
  3. 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 information

  • Per serving: 317 calories; 8 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 24 g protein; 8 mcg folate; 63 mg cholesterol; 20 g sugars; g added sugars; 293 IU vitamin A; 3 mg vitamin C; 49 mg calcium; 2 mg iron; 534 mg sodium; 426 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat, 1 fat

Reviews 1

October 31, 2010
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By: EatingWell User
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!