Patter Fam Sauces

Moroccan Chicken w/ Fruit and Olive topping (serves 8)
1 tablespoon olive oil, divided  
1/2 teaspoon salt  
1/4 teaspoon black pepper  
1/4 teaspoon dried thyme  
4   (6-ounce) skinless, boneless chicken breasts, halved
1/2 cup pre-chopped onion  
2 teaspoons bottled minced garlic  
3/4 cup dried mixed fruit (figs, dates, apricots, raisins)  
1/2 cup dry white wine  
1/2 cup fat-free, less-sodium chicken broth  
1/4 cup chopped pitted green olives  
1/8 teaspoon salt  
1/8 teaspoon black pepper

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.  Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.

Heat remaining 1 teaspoon oil in pan.  Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.

Plate chicken and spoon sauce over chicken.  Serve with Orange Scented Rice Pilaf




Written by Joyce Peters — February 28, 2016

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