Cumin-seasoned and sautéed chicken breasts are braised in chicken broth, white wine and mixed dried fruits until tender. Serve with couscous or rice.

Pan-Braised Chicken with Dried Fruits

6 skinless boneless chicken breast halves

2 teaspoons ground cumin

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

4 garlic cloves, finely minced

1 1/2 cups mixed dried fruits, large pieces halved

1 1/2 cup dry white wine

1 1/2 cup chicken broth

Hot cooked couscous or rice

1. Sprinkle chicken on all sides with cumin, salt and pepper.
2. Heat oil in large skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine and broth; bring to boil.
3. Simmer chicken uncovered until just cooked through, turning chicken occasionally, about 10 minutes. Transfer chicken to serving platter.
4. Increase heat and boil until sauce is slightly reduced, about 4 minutes.
5. Spoon sauce over chicken and serve with couscous or rice.

Serves 4 to 6.