I shall endeavour to give the health benefits of each dish.....from now on. Red wine has the phytochemical resveratrol and prunes are rich in Vitamin C.

1/2 kg boneless chicken (take pcs from thigh & breast)
1 cup pitted prunes
2/3 cup red wine
1/3 cup port
10 scallions cut into lengths
2 teaspoons orange zest
1/4 cup orange juice
2 teaspoon balsamic vinegar
3 tablespoons flour
salt and pepper
some chopped parsley
2 teaspoons olive oil

Soak the prunes in the port and wine for about a half hour.

Take a non-stick pan....skillet would be best and heat the oil. Dredge the pieces of chicken in the flour and place in the pan to saute for a minute each on both sides.
Add the scallions and cook for another minute. Add the prunes and all the other ingredients and cover and cook till chicken is done.

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