Chicken with Cider and Dried Plums

This dish is inspired by the simple country braises served in the Dordogne region of southwest France. Serve with rice or over egg noodles.

Yield: 6 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)

Ingredients

• 2  tablespoons  olive oil
• 6  (6-ounce) skinless, boneless chicken breast halves
• 2  cups  chopped onion (about 1 large)
• 3/4  cup  finely chopped shallots (about 4)
• 2  cups  apple cider
• 1/2  cup  golden raisins
• 2  tablespoons  fresh lemon juice
• 1  teaspoon  salt
• 1 1/2  teaspoons  curry powder
• 1  teaspoon  freshly ground black pepper
• 1  cup  pitted dried plums, halved

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in cider, raisins, juice, salt, curry, and pepper. Add chicken; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 25 minutes, turning chicken occasionally. Stir in plums; cook 5 minutes.

Nutritional Information

Calories:

427 (19% from fat)

Fat:

9.2g (sat 1.9g,mono 4.9g,poly 1.5g)

Protein:

41.9g

Carbohydrate:

43.8g

Fiber:

3.3g

Cholesterol:

108mg

Iron:

2.4mg

Sodium:

498mg

Calcium:

59mg