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Muskadel-Espresso Chicken Breasts With Prunes

Gourmet food … ready in a few minutes!

6 skinless, boneless chicken breasts (± 600g – 750g)
salt and freshly ground black pepper
20 ml olive or sunflower oil
20 ml butter
1 large red or white onion, sliced
125 ml Muskadel wine
125 ml Espresso or strong filter coffee
30 ml brown balsamic vinegar
5 ml chicken stock powder
15 ml cornflour
30 ml water
6 to 8 stoned prunes

Garnish
Flat-leaf parsley, chopped
freshly ground black pepper

  1. Trim and flatten the breasts neatly and sprinkle with salt and black pepper.  
  2. Heat the oil and butter in a non-stick frying pan and pour half into a second saucepan.
  3. Heat the non-stick pan and fry the breasts over moderate 4 to 5 minutes on a side or until cooked and browned on both sides.
  4. Add the onions to the second saucepan and cook over moderate heat until softened.Add the wine, coffee, vinegar and stock powder and bring to boil.
  5. Combine the water and cornflour and add to the saucepan stirring until smooth and thickened.
  6. Cut the plums into wedges while on the stone. Remove the stones and stir into the sauce.  If using prunes, pit them before adding them to the sauce.
  7. Adjust seasoning, pour over the breasts, heat through, garnish with parsley and serve.

6 servings.

Variation
– Substitute the prunes with 2 firm ripe dark red plums.

Recipe by Carolié de Koster.