CHICKEN WITH TOMATOES & PRUNES

CHICKEN WITH TOMATOES & PRUNES image

Yield 4

Number Of Ingredients 11

chicken breasts, boneless, skinless
1/4 tsp black pepper
1 3/4 tsp salt
2 1/2 T unsalted butter *
1 c dry white wine *
1/2 c water *
1/2 lb. plum tomotoes (about 3 sedded & chopped
1 (3-4") cinnamon stick *
5 1/2 oz pitted prunes (16-18)
2 T red wine vinegar *
2 tsp sugar *

Steps:

1. Pat chicken dry & sprinkle w/ pepper & 1 tsp salt. Heat butter in 12" heavy skillet or wide heavy pot over med high heat until foam subsides, then brown chicken in 2 batches, turning w/ tongs, about 5 min. per batch. Transfer chicken as browned to a plate. 2. Return chicken, skin sides up, to skillet along w/ any juices accumulated on plate. Add wine boil until reduced by half, about 4 min. Add water, tomatoes, cinnamon stick, remaining 3/4 tsp salt, & a large pinch of pepper & bring to a boil. Reduce heat to moderately low & cover skillet, then simmer 20 min. 3. Stir in prunes, vinegar, & sugar & simmer, covered, ntil chicken is cooked through, about 10 min. Transfer chicken w/ tongs to a shallow serving dish & keep warm, covered w/ foil. Boil pan juices, stiriing occasionally, until thickened & reduced to about 1 1/2 c. 8-10 min. Discard cinnamon stick & spoon sauce over chicken.