Categories: chicken- main dish

Ingredients

• 3 Tbsp. vegetable oil, divided use
• 1 lb. boneless, skinless chicken breasts, cut into 4 portions
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 medium onion. thinly sliced
• 1 large carrot, thinly sliced
• 1/2 cup low-sodium chicken broth
• 4 dried plums, quartered
• 1 Tbsp. coarse-grain mustard
• 1/2 tsp. dried rubbed sage

Directions

1. In a large, nonstick skillet, heat 1 tsp. of the oil over medium-high heat, swirling to coat pan. Season chicken pieces with the salt and pepper. Add chicken to hot oil and cook for 2 minutes on each side, or until browned. Transfer chicken to a plate.
2. In the same skillet, still over medium-high heat, add the remaining oil. Cook the onions and carrot, stirring frequently, until onions begin to turn translucent, about 4 minutes. Stir in the broth, plums, mustard and sage. Bring to a boil, return the chicken pieces to the skillet. Turn to coat. Cover, reduce heat to low, and simmer 12 minutes or until chicken reaches an internal temperature of 165 degrees and the onion mixture is slightly thickened.
3. Serve chicken with onion mixture spooned over.

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