Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 15 2016
Cooking With Fruit - Moroccan Chicken with Fruit and Olives
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 (6-ounce) skinless, boneless chicken breasts
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
3/4 cup dried mixed fruit
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chopped pitted green olives
1/8 teaspoon salt
1/8 teaspoon black pepper
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.