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.
No comments:
Post a Comment