Moroccan Chicken with Fruit & Olive Topping

Ingrédients

• 1/4 tasse, ensemble green olives
• 3/4 cup dried mixed fruit
• 1/2 cup fat free chicken broth
• 1/4 cuillère à café black pepper
• 1/4 cuillère à café, feuille dried thyme
• 1/2 cuillère à café salt
• 1 cuillère à soupe olive oil
• 2 poitrines, sans os et sans peau chicken breast
• 2 gousse garlic
• 1/2 tasse, haché onion
• 4 fl oz white wine

Directives

1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
2. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken.
3. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
4. Heat remaining 1 teaspoon oil in pan.
5. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds.
6. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
7. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
8. Note: based on recipe from Cooking Light.