Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 teaspoon extra-virgin olive oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup red-wine vinegar
- 1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
- 1/4 cup chopped pitted prunes, (dried plums)
- Freshly ground pepper, to taste
Cooking Directions
Step 1
Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.
Nutrition Info
- Serving: Per serving
- Calories: 224
- Carbohydrates: 3g
- Fat: 8g
- Protein: 29g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 118mg
- Potassium: 454mg
- Sodium: 394mg
- Exchanges: 1/2 fruit, 4 lean meat
- Carbohydrate Servings: 1/2