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Chicken Marbella

The recipe shared here is a healthy version of the wildly popular Chicken Marbella recipe created by The Silver Pallet Cookbook author Sheila Lukin’s back in the early 80′s. Apparently after that cookbook came out this dish was popular on the home entertaining scene. I was a new bride back then (okay I’m dating myself here) and our meals were revolving around a tight food budget and a Midwestern menu. The first time I heard of this recipe was several years ago when I stumbled upon this healthier version. When I put it on the table back then it was not well received by the family. I don’t recall all the comments that were made but I seemed to be the only one who thought it was amazing. At that time it didn’t make the cut into the regular menu rotation. Fast forward to now and the fact that we are empty nesters and  I need only concern myself with pleasing the two of us at dinner time. With that in mind I decided to give this recipe a second try. This recipe will be going on our menu again! If you prefer dark meat go ahead and use some boneless skinless thighs as well. The next time I make this recipe I’m going to double it and add some thighs for hubby Tom.

When you look at the list of ingredients in this recipe you are going to think I have lost my mind! It’s an unlikely list of characters including green olives, oregano, capers, garlic, brown sugar and prunes. I know what you are thinking but trust me on this one. It’s a dish that packs a lot of bold flavors both sweet and savory. The chicken is moist and tender, the sauce is sweet, salty and tart!

 

Chicken Marbella

  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup pitted prunes
  • 1/4 cup packed dark brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup pitted Spanish green olives
  • 4 cloves garlic, very finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons dried oregano
  • Salt & freshly ground pepper to taste
  • 4 boneless, skinless chicken breasts, trimmed (about 1 pound)
  • 1/4 cup drained capers

 

1.Preheat oven to 400°F.

2.Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano in a saucepan and bring to a simmer over medium heat. Reduce the heat and simmer gently, uncovered, for 10 minutes. Season to taste with salt and pepper.

3.Place chicken breasts in a large shallow baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake until the chicken is no longer pink in the center, 30 to 35 minutes.

Yield: 4 servings

Nutritional Information

Per serving : 322 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 66 mg Cholesterol; 30 g Carbohydrates; 28 g Protein; 2 g Fiber; 503 mg Sodium; 531 mg Potassium WWPP 8

Serving Suggestions; serve with brown rice or couscous to soak up some of the delicious sauce. It reheats beautifully and is just as delicious the second day.


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