Chicken with Green Olives & Prunes

Rating: 4.17 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. Source: EatingWell Magazine, Fall 2004

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Ingredients

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.

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Nutrition Facts

Per Serving:
226 calories; 8.3 g total fat; 1.9 g saturated fat; 133 mg cholesterol; 405 mg sodium. 471 mg potassium; 7.1 g carbohydrates; 0.8 g fiber; 3 g sugar; 29 g protein; 192 IU vitamin a iu; 1 mg vitamin c; 8 mcg folate; 15 mg calcium; 1 mg iron; 34 mg magnesium;
Exchanges:

1/2 fruit, 4 lean meat

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
01/30/2013
delicious and simple I love this recipe though I make it with balsamic vinegar instead of red wine and I add at least half a cup each of olives with pimentos and prunes. Pros: few ingredients easy and fast to make Cons: none Read More
jordanhorowitz@verizon.net
Rating: 4 stars
10/30/2011
This was a good recipe. The combination of salt and sweet was nice. The second time we made it added a few Tablespoons of dried oregano and it really did wonders for the recipe. We also always season chicken with salt and pepper before browning which is rarely suggested in Eating Well. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I added a ton of thyme and lemon and still super bland. Tried to fix it the next day with a ton of garlic and black pepper. Still bland. The prunes don't mix well with the olives even though I'm a fan of the salty sweet combo. Wouldn't make it again. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
I made this last night for dinner served over orzo. I added double the olives and prunes. My family all found it quite delicious but my 25yr old son thought I should have added more prunes. Read More
EatingWell User
Rating: 4 stars
10/29/2011
I loved this! Used green olives with pimentos instead of plain. Excellent!! Read More
Martha Rogers
Rating: 5 stars
10/29/2011
Simple and delicious I tried to follow this recipe to a "T " which I don't often do. In this case I didn't measure the olives or prunes and probably used more than a quarter cup of each. I also had jarred salad olives on hand so i didn't use the type recommended in the recipe. Mom and I loved the results. The resulting broth was quite tasty and we needed something to soak it up. I think this chicken would be good served over pasta or rice. Next time I will thicken the juice with a little arrowroot or cornstarch. Pros: Simple few ingredients needed unusual twist on a chicken recipe Cons: Sauce needs to be thicker Read More
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