Ingredients
4
skinless boneless chicken breast halves
1
3/4 cups chopped onions
2
large garlic cloves, chopped
2
cups canned low-salt chicken broth
Directions
1.
Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
2.
Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
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