Ask And You Shall Receive

Ever since Joe posted the picture of the Sweet and Savory Chicken I have been meaning to post the recipe since several people requested it. Here it is, I hope you enjoy.

Serves: 4 Edit

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Total Time: 30 min

Ingredients

• 1 3/4 cup(s) lower-sodium chicken broth
• 1 cup(s) bulgur
• 1 1/2 pound(s) chicken-breast tenders
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 1/4 cup(s) chopped pimiento-stuffed olives
• 1/4 cup(s) chopped prunes
• 1 teaspoon(s) capers, drained and chopped

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Directions

• 1. In 2-quart saucepan, heat 1 cup broth and 1 cup water to boiling. Stir in bulgur. Cover and simmer on low 15 minutes or until liquid is absorbed.
• 2. Meanwhile, place chicken tenders between 2 sheets of plastic wrap. With meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with 1/4 teaspoon each salt and pepper.
• 3. In 12-inch skillet, heat oil on medium-high. Add chicken and cook 4 minutes or until no longer pink throughout, turning over once. Transfer to plate; cover and keep warm.
• 4. Add onion to skillet; cook on medium 5 minutes or until beginning to soften, stirring occasionally. Add olives, prunes, capers, remaining broth, and juices from chicken on plate; heat to boiling, stirring. Boil 1 minute. Serve chicken and sauce over bulgur.