Sweet 'n' Tangy Chicken

Quick-cooking chicken tenders ensure that you can have this intriguing dish on the table in 30 minutes. Chopped prunes sweeten the sauce while green olives add the tang.

Sweet 'n' Tangy Chicken
Servings: 4 Prep 15 mins Cook 10 mins


  • 1 1/2 pounds chicken tenders (or cutlets cut in strips)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons canola oil
  • 1/2 cup pitted prunes, chopped
  • 12 pitted green olives, cut in half
  • 1/4 cup dry white wine or apple cider
  • 1 tablespoon capers
  • 1 tablespoon brine from capers
  • 2 cloves garlic, chopped

Make It

1. Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Saute chicken for 3 minutes per side. Remove chicken to a plate.

2. Add remaining tablespoon of oil to the skillet. Stir in prunes, olives, white wine or apple cider, capers, brine and garlic. Cook for 2 minutes, stirring frequently.

3. Add chicken and any accumulated juices back into the skillet. Nestle chicken pieces in the sauce. Reduce heat to medium and cook about 2 minutes, until chicken is heated through.

Serving suggestion:

4. With couscous or rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 355, Fat, total (g): 12, chol. (mg): 99, sat. fat (g): 1, carb. (g): 19, fiber (g): 2, pro. (g): 40, sodium (mg): 652, Percent Daily Values are based on a 2,000 calorie diet.