From fLoWeRcHiLd1976@msn.com Thu Jan 16 10:31:39 2003 Date: Sun, 12 Jan 2003 15:25:28 +0000 (UTC) From: Diana Rivera Newsgroups: rec.food.recipes Subject: Chicken Saute with Balsamic-Dried Plum Sauce Followup-To: rec.food.cooking, rec.food.recipes Chicken Saute with Balsamic-Dried Plum Sauce 2 tablespoons olive oil 4 boneless skinless chicken breast halves (about 1 1/2 pounds) Salt and pepper 1/2 cup finely chopped shallots 2 cloves garlic, minced 1 cup chicken broth 1/2 cup (about 3 ounces) coarsely chopped dried plums 1/3 cup balsamic vinegar 1/2 teaspoon dried thyme leaves, crushed In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup. Spoon over chicken. Nutritional Information (per serving): Calories 330, Cholesterol 100mg, % of Calories from Fat 25%, Fat 9g, Sodium 890mg, Carbohydrates 20g, Protein 41g, Fiber 2g www.geocities.com/daisyrivera_77/My_Utopia.html -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.