Chicken with Red Wine Sauce and Chopped Dates

When I saw this recipe, it reminded me a bit of Chicken Marbella, but with not as many ingredients and fewer steps. It has a savory and sweet flavor that makes you want to come back for more. My daughter thought the dates were a bit too sweet for her liking, but it worked for me... you'll have to try it and see what you think.

Rich and flavorful chicken with a complex sauce

This chicken is perfect served atop polenta

Chicken with Red Wine Sauce and Chopped Dates

4 chicken breasts, cut in half crosswise

flour for dusting

2 tablespoons olive oil

1 tablespoon butter

2 cloves crushed garlic

2 large carrots, sliced

1 small onion, diced

1 pound mushrooms, sliced ( I used pre-sliced cremini mushrooms)

1 1/4 cups chicken stock

2/3 cup red wine

2 tablespoons tomato paste

1 teaspoon oregano

1 teaspoon  basil

1/2 cup chopped dates

chopped parsley for garnish

Preheat oven to 375 degrees. Sprinkle chicken with salt and pepper and dust with flour. In large skillet, heat 1 tablespoon olive oil and 1 tablespoons butter over medium high heat and saute chicken until browned on both sides, approximately 3-4 minutes per side. Place in baking dish.

In same skillet, heat 1 tablespoons oil; saute onion, garlic, carrots and mushrooms until softened, 5 to 8 minutes, adding a little stock to pan if it gets dry. Add rest of stock, wine, dates, tomato paste, oregano and basil; cover and simmer for 10 minutes, stirring occasionally.

Pour sauce over chicken. Bake for 25 minutes until chicken is no longer pink and juices run clear when pierced. Garnish with parsley and serve over polenta or mashed potatoes. Enjoy!