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.
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.
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.
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.
With couscous or rice.