2 T. olive oil
6 (6 oz) skinless, boneless chicken breasts halves
2 C. chopped onions (about 1 large)
3/4 C. finely chopped shallots (about 4)
2 C. apple cider
1/2 C. golden raisins
2 T. fresh lemon juice
1 t. salt
1-1/2 t. curry powder
1 t. freshly ground black pepper
1 C. pitted dried plums, halved
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and shallots to pan; saute 3 minutes or until lightly browned, stirring occasionally. Stir in cider, raisins, juice, salt, curry, and pepper. Add chicken; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 25 minutes, turning chicken occasionally. Stir in plums; cook 5 minutes.
Serving size: 1 breast + 1/3 C. sauce
427 calories, 9.2g fat, 41.9g protein, 43.8g carbs, 3.3g carbs, 498mg sodium