This flavor-packed dinner entrée features Bella Viva Orchards’ Dried Prunes made savory with briny capers, green olives, fresh garden herbs and earthy bay leaves. Your family and friends will love this dish. We’re sure it’ll make them feel indulged.
Yields: 4 servings
Prep Time: 15 minutes Marinate Time: 8 to 24 hours Cook Time: about 30 minutes Total Time: Marinate time plus 45 minutes (approximately)
4 boneless skinless chicken breasts 6 plump garlic cloves, minced 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh tarragon ¼ cup brandy (Optional but suggested) ¼ cup good-quality red wine vinegar ¼ cup olive oil ½ teaspoon Kosher salt ½ teaspoon freshly ground black pepper
Final Preparation Ingredients:
2 tablespoons olive oil 1 cup white wine (Optional but suggested. May substitute same volume of chicken stock.) 1 ½ cup Bella Viva Orchards Dried Prunes (any variety) ¾ cup pitted green olives ¼ cup capers with their brine 3 bay leaves, broken in half 1 cup good-quality chicken stock 2 ounces (1/2 stick) butter
Special Equipment: Instant-read thermometer
In a zip-top bag, combine all marinade ingredients and add chicken. Seal and marinate overnight in the fridge 8 to 24 hours. Once marinated, remove chicken from bag and discard marinade.
Final Preparation Instructions:
In a large deep saute pan, heat the oil over medium-low heat. Saute the chicken breasts about 5 minutes on each side, until golden brown. Add the white wine (or substituted chicken stock) and cook until any bits loosen from the pan. Add the Prunes, capers and brine, olives, bay leaf pieces and chicken stock. Bring to a gentle boil then reduce the heat to a simmer. Cover and cook about 30 minutes until the chicken is 165 degrees F (use an instant-read thermometer).
Remove the cooked chicken from the pan and cover to keep warm. Bring mixture in saute pan to a simmer and add butter. Once butter has melted, return chicken to sauce for a few moments and then serve.
Note: This dish is great served with buttered linquine or fettuccine and a nice green salad. Bon appetit!