Moroccan Chicken With Dried Fruit and Olive Topping

mikey & ev's Note:

From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 3 teaspoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 4 (6 ounce) boneless skinless chicken breasts
• 1/2 cup onion, chopped
• 2 teaspoons garlic, minced
• 3/4 cup dried mixed fruit
• 1/2 cup dry white wine
• 1/2 cup fat-free low-sodium chicken broth
• 1/4 cup green olives, pitted and chopped
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
2. Sprinkle salt, pepper, and thyme evenly over chicken.
3. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
4. Heat remaining 1 teaspoon oil in pan.
5. Add onion to pan; saute 2 minutes until tender.
6. Add garlic to pan; saute 30 seconds.
7. Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
8. When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.

Reviews

[D. Duckie]

This was absolutely WONDERFUL! The mixture of flavors was amazing! For the fruit, I used currants, golden raisins and cranberries. Served it on top of some faux couscous with the chicken - which was moist - and we had a terrific meal! Definitely a keeper! Biggest downside was that the kids didn't all enjoy it like I thought they might - they're pretty adventurous, but only one loved it.