These Creamy Chicken Breasts with Prunes make the comfort and delicious yet not overly heavy meal. And it doesn’t call for any lavender.
Before I start describing how scrumptious and succulent these Creamy Chicken Breasts with Prunes were, I need to make a statement regarding lavender.
Nope, don’t worry. I haven’t stopped loving it. And I haven’t run out of it (I follow my rule – every time I have less than 15 pounds of lavender, I’ll fill up my supplies. You cannot be frivolous with lavender, you know that.)
Anyways, when I shared the recipe for this Lavender Honey Crêpe Cake, I mentioned it was the first lavender recipe this year.
But there’s nothing to worry about. I’ve just been having a little kick on prunes lately. Not a big deal.
So far, I’ve posted this Chicken Prune Celery Salad. And this Beetroot Prune Walnut Salad. There are few things I haven’t published yet. And there are quite a lot of consumed food that won’t be on the blog. Not a big deal, as you see.
Somehow prunes fantastically work with chicken. Unfortunately, they don’t work well (Or I just don’t know cause I haven’t tried) with lavender so it’s just been an unfortunate coincidence for both prunes and lavender.
Creamy Chicken Breasts with Prunes
Creamy Chicken Breasts with Prunes, as I said, turned out to be ridiculously delicious. Sauteed onions, succulent soft chicken breasts, cream cheese, prunes, and a little of seasonings make the amazing combination, in my book. The prunes being added first and cooked for a few minutes basically melt into the cream cheese and then turn into a deliciously sweet and slightly tart sauce. The remaining prunes being added in the end, give some extra texture and flavor.
I served the chicken with some couscous, robust arugula, and sliced jalapenos to spice the things up a little, but there are plenty options you can opt for. Don’t fancy couscous? Quinoa or brown rice would work! Spinach or sauteed vegetables? Absolutely. Mashed potato? Not the healthiest choice but so delicious!
Just remember – no lavender, please. But if you’re courageous to do this, please let me know how this goes.
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium white onion, sliced (1 cup)
- 3 large (4 small) chicken breasts, slice with long, even strips about 2 cm thick
- about 10-14 large prunes, pitted and halved
- 1/3 cup plain cream cheese
- salt and pepper, to taste
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon dry thyme and oregano each
- In a large pan melt 1 teaspoon butter and olive oil at low medium heat. Add the onions and cook 4-5 minutes until soft and translucent. Remove from the pan.
- Increase heat to low high and place the chicken strips. Cook, stirring occasionally, about 4-5 minutes or until they are no longer pink and light golden color has started to appear.
- Decrease heat to low medium and add the remaining tablespoon of butter. Return the onions and 1/2 of the prunes. Season with the salt, pepper, smoked paprika, and herbs. Cover and cook about 10 minutes, stirring occasionally. If the pan gets too dry resulting the chicken turning brown too fast, add 1 or 2 tablespoons of hot water.
- Uncover. Stir in the remaining prunes and cream cheese. Cook for a couple of minutes or until the cheese has fully incorporated.
- Off heat. Cover and let stand 5-10 minutes before serving.