Written by Contributing Writer, Sarah Farthing.
I found this recipe in an issue of Good Housekeeping and I thought it was quick and delicious. You have to be a fan of prunes as a prerequisite to enjoying it, I’ll give you that disclaimer…
Chicken, Tomato & Prune Saute
1 1/2 lbs chicken tenders
1 cup pitted prunes, snugly packed
1 pt. grape tomatoes
1 Tbsp red wine vinegar
1/4 cups water
Cut 1 1/2 lbs chicken tenders into 1 inch chunks; sprinkle with 1/2 tsp each salt and pepper. In 12 inch skillet, melt 2 Tbsp butter on medium-high. Add chicken; cook 2 minutes or until browned. Turn chicken over; add 1 cup prunes, 1 pt. grape tomatoes, 1 Tbsp. red wine vinegar, and 1/ cup water. Cook 3 to 4 minutes longer or just until chicken is no longer pink and some tomatoes burst, stirring occasionally. Serves 4.
A little bit of prep in the morning or the night before cutting up the chicken tenders and measuring the prunes and this is a cinch to pull together quick!
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