Impressively Easy

Here's another one of the recipes we chose to make this week while flying over the United States. It is in the "20 Minute Dishes" section, which makes it a perfect recipe for a weeknight. Chicken with Dried Plums and Sage has a rich, complex flavor but only takes a short time to prepare. To adapt for a vegetarian, I took the chicken and replaced it with tofu. Other than the tofu and changing the chicken broth to vegetable broth, the rest of the recipe remained exactly the same. Adam made his the original way. Neither one of us was disappointed in the least! We completed the meal with a slice of warm bread and roasted broccoli. This meal could be made for a weeknight dinner party; it is that scrumptious.


Chicken with Dried Plums and Sage (Cooking Light, December 2008)

4 (6-oz.) skinless, boneless chicken breast halves
2 Tbs. chopped fresh sage, divided
1/2 tsp. salt
1/4 tsp. black pepper, divided
4 tsp. olive oil, divided
2 cups thinly sliced onion (about 1 large)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
12 pitted dried plums, halved (about 1/2 cup)
1 1/2 tsp. balsamic vinegar

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 Tbs. sage, salt, and 1/8 tsp. pepper.
2. Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining 1 Tbs. sage and plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining 1/8 tsp. pepper and vinegar.