Nutrition Facts

• • Calories: 255
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 162mg
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 27g

Ingredients

• • 1 cup pitted prunes (about 20)
  • 2/3 cup Armagnac or other brandy
  • 2 Tbsp safflower oil
  • 8 boneless, skinless chicken breasts (4 oz each), trimmed of fat
  • Black pepper to taste1 shallot, peeled
  • 1 1/4 cups low sodium chicken broth
  • 3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
  • 1 tsp sherry wine vinegar

Preparation

• • In a small saucepan, boil prunes with 1/3 cup of Armagnac until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
  • In a large, heavy skillet heat oil over medium-high heat until hot. Sprinkle chicken with pepper. Brown chicken on both sides without cooking through. Transfer to a plate.
  • Pour off all but 2 tablespoons drippings. Add shallots and cook until browned in spots. Remove from heat, add remaining 1/3 cup Armagnac, and return to heat. Boil for 30 seconds, scraping up browned bits.
  • Add broth, prunes and thyme sprigs; bring to a boil. Add chicken in a single layer along with any accumulated juices. Cover, reduce heat to medium and simmer until chicken is cooked through, about 6 to 10 minutes. Transfer chicken to a plate.
  • Stir vinegar into sauce; simmer until thickened, about 3 minutes. Remove thyme sprigs. Season with pepper to taste. Pour sauce over chicken. Sprinkle with chopped thyme.

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