- 4 skinless boneless chicken breast halves
- 2 tablespoons olive oil
- 1 3/4 cups chopped onions
- 2 large garlic cloves, chopped
- 1 tablespoon all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 cups canned low-salt chicken broth
- 1 cup pitted prunes
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- Chopped fresh cilantro
- 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.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.