Modified Maple Chicken Sauteed
 

Modified Maple Chicken Sauteed with Dried Fruit



6 ounces mixed dried fruit -- (about 1 1/2 cups)

4 skinless boneless chicken breasts

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 tablespoon butter

1 tablespoon olive oil -- (Ellen's addition)

1/3 cup chopped shallots

OR mild onions plus 1 minced garlic clove

3 tablespoons maple syrup



Pour 1 1/2 cups boiling water over fruit; allow to steep while

preparing remaining ingredients. Trim fat from chicken breasts, and

cut meat into bite-sized chunks. Combine 1/2 teaspoon each salt and

pepper, sage and thyme. Toss spice mixture with chicken pieces. In a

large skillet, melt butter over medium heat. Add olive oil and mix

well. Add chicken and cook several minutes per side or until browned.

Add shallots or combination of chopped onions and minced garlic; cook

30 seconds. Add fruit and liquid; cook for 5 minutes or longer,

uncovered, until chicken is no longer pink inside. Stir in maple

syrup and cook 1 minute. Remove chicken to a warm platter and keep

warm. Boil sauce for about 3 minutes until syrupy. Spoon sauce over

chicken and serve.



NOTES : The author recommends using a mix of dried apples, pears,

apricots, prunes or whatever dried fruits you have available. I use

prunes, apricots and a few dates, totalling 6 ounces (175 g). I find

that the chicken takes longer than the original directions indicated

to be totally cooked (not pink).



I have been experimenting with onion family members to replace the

shallots, since I rarely buy shallots. 1/3 cup chopped green onion

(scallions), green parts only, worked well. My latest effort included

1/3 cup chopped cooking onion mixed with 1 finely minced garlic clove.