Chicken With Zinfandel Prune Sauce
|Zinfandel wine/Other full bodied red wine||1 Cup (16 tbs)|
|Crumbled dried sage||1⁄2 Teaspoon|
|Boneless, skinless chicken breast halves||4|
|Ground pepper||1⁄4 Teaspoon|
|Minced shallots||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
1. In a non-reactive medium saucepan, bring prunes, wine, and sage to a simmer. Cover and simmer over medium-low heat until prunes are plumped, 8 to 10 minutes. Drain, reserving cooking liquid.
2. Meanwhile, season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning once or twice, until golden and nearly cooked through, about 10 minutes. Remove from pan.
3. Add shallots to drippings in pan and cook, stirring, until softened, about 1 minute. Add mustard, broth, and reserved prune cooking liquid, stirring up browned bits in bottom of the pan. Return chicken to the pan and simmer, partially covered, until chicken is white throughout but still moist, 2 to 3 minutes. Serve chicken with sauce with prunes spooned over it.