Braised Chicken With Prune Sauce Recipe

Name: Braised Chicken With Prune Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; salt; black pepper; 4 tablespoons butter; 2 tablespoons vegetable oil (Olive oil works good, too); 1 carrot, scraped and cut into 1/2 inch wide rounds; 1 stalk celery, coarsely chopped; 1 cup onion, finely chopped; 1 sprig parsley; 1 bay leaf; 1 cup chicken broth; water; 1/2 lb pitted prune; 1 tablespoon lemon juice; 1 tablespoon sugar; 1 tablespoon flour

Servings: persons

4 chicken breasts
salt
black pepper
4 tablespoons butter
2 tablespoons vegetable oil (Olive oil works good, too)
1 carrot, scraped and cut into 1/2 inch wide rounds
1 stalk celery, coarsely chopped
1 cup onion, finely chopped
1 sprig parsley
1 bay leaf
1 cup chicken broth
water
1/2 lb pitted prune
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon flour

1
Pat chicken thouroughly dry with paper towel and sprinkle sides with salt and pepper In a 10 to 12-inch skillet melt two tablespoons of butter and two tablespoons of oil over high heat.
2
Add chicken skin-side down and reduce heat to moderate.
3
Fry until sides are golden brown.
4
(Don't worry if the inside is pink, we will be cooking the chicken more later) Transfer the chicken to a plate.
5
Add the celery, carrot, and onion to the fat remaining in pan, stirring occasionally, and cook until the vegetables are soft but NOT brown.
6
Return the chicken to the pan and lay the parsley and bay leaf on top.
7
Pour in 1/2 cup of chicken broth.
8
Bring to a boil over high heat.
9
Lower the heat and simmer for thirty minutes, basting it from time to time with the juices in the pan Meanwhile, in a saucepan, combine 1 1/2 cups of water, the 1 1/2 cups of prunes, the lemon juice, and the sugar.
10
Place on high heat.
11
Bring prunes to a boil and simmer for 30 minutes or until prunes are tender.
12
Preheat the oven to 250 degrees F.
13
Remove the chicken from the skillet and arrange attractively on an ovenproof platter.
14
Scatter the cooked prunes over the top.
15
Cover the platter loosely with foil and put it into the oven.
16
Press hard on the vegetables with a spoonback releasing the juices.
17
Discard vegetables.
18
Set juices aside.
19
Melt two tablespoons of butter in the skillet and add the flour.
20
Cook on high heat until flour is golden brown.
21
Pour in the 1/2 cup of reserved prune juice and the 1/2 cup of reserved pan juices (if there is less then 1/2 cup, make up for it by augmenting it with the chicken broth) Boil until sauce is smooth and thickened.
22
Serve at once.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 chicken breasts, salt, black pepper, 4 tablespoons butter, and more.

Yes, Braised Chicken With Prune Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken With Prune Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions