Total Time
Prep 15 mins
Cook 35 mins

I saw a recipe for chicken marbella in the New York Times magazine. It looked good so I looked for a lower fat version on the internet. I didn't use as much brown sugar as called for and I reduced the olive oil to a tsp. or two, to reduce fat. I used green olive without pimentos. Serve with coucous or rice.


  1. Preheat oven to 400F (205 C).
  2. In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
  3. Bring to a simmer over medium heat.
  4. Reduce the heat and simmer gently uncovered for 10 minutes.
  5. Season to taste with salt an pepper.
  6. Place chicken breast in a large shallow baking dish.
  7. Pour the sauce over the chicken.
  8. Turn to coat.
  9. Scatter capers over the top.
  10. Bake until the chicken is no longer pink in the center 30 to 35 minutes.
Most Helpful

This has such a nice medley of flavors!! I marinated the chicken for 3 hours in the wine, broth, sugar, vinegar, olives, garlic, oil and oregano then basically followed recipe as written. I added a little more broth before placing in oven because we like a lot of sauce and I thickened the sauce with a cornstarch slurry at the end. My chicken was done after only 20 minutes. Thanks for a wonderful recipe!

Vino p.o. prn June 11, 2007