Chicken Marbella

From EatingWell: March/April 1996 — Subscribe Now!

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.

4 servings

Active Time: 25 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

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

Preheat oven to 400°F.
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

Per serving: 322 calories; 7 g fat (1 g sat, 5 g mono); 66 mg cholesterol; 30 g carbohydrates; 28 g protein; 2 g fiber; 503 mg sodium; 531 mg potassium.

Nutrition Bonus: Selenium (30% daily value), Potassium (15% dv).

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat, 1 fat