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

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Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.