07/27/2021
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh sage, divided
½ teaspoon salt
¼ teaspoon black pepper, divided
4 teaspoons olive oil, divided
2 cups thinly sliced onion (about 1 large)
½ cup dry white wine
½ cup fat-free, less-sodium chicken broth
12 pitted dried plums, halved
1 ½ teaspoons balsamic vinegar
Directions Instructions Checklist
Step 1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.
Step 2
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Heat remaining 2 teaspoons oil in pan. Add onion to pan; cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining 1 tablespoon sage and dried plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining 1/8 teaspoon pepper and vinegar.
