| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 3 skinless, boneless chicken breasts (about 8 ounces each)
- Freshly ground pepper
- 2 teaspoons paprika
- 1 teaspoon packed light brown sugar
- 3 tablespoons vegetable oil
- 3 shallots, sliced
- 6 Medjool dates, pitted and chopped
- 1/3 cup white wine vinegar
- 3/4 cup low-sodium chicken broth
- 6 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
- Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
- Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.
Nutrition Facts
| Calories | 630 |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 186 milligrams |
| Sodium | 479 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 5 grams |
| Protein | 47 grams |
| Sugar | 25 grams |
Reviews
This unusual chicken dinner was very good and easy on a weeknight. I served it with FNM’s Buckwheat-Oat Muffins with Dried Fruit and a carrot-apricot salad. I used 5 small chicken breasts, and I didn’t cook them in the oven. I just sautéed them until they were cooked through (about 10 minutes total) and then kept them warm in the turned off oven (after I took the muffins out) while I made the sauce. Since I had the food processor out for the carrot salad and muffins, I chopped the dates by pulsing them in the processor. We really enjoyed the whole dinner.
Loved the sweetness that it provided without any added sugar (outside of the small amount of brown sugar). Probably would make a different side but would absolutely make again.
delicous! a little sweet from the dates and sugar offset with the lovely taste of the paprika. this one we will have again!!!
Extremely easy and delicious! I substituted garlic for the shallots as we aren’t big shallot fans and the sauce was yummy
Really tasty and pretty simple! I had half a container of dates in my fridge that I needed to use, and all the other ingredients on hand. My kids enjoyed the chicken & noodles without the date sauce, whole my husband and I enjoyed it all! We will be making this again.
Loved it! I used apple cider vinegar instead of white wine and olive oil instead of butter. Otherwise, followed the recipe and served with green beans. Definitely adding to the rotation. Delicious!
This was so good! I followed the recipe exactly and wouldn’t change a thing!
Very good. I used I large beast & cut it lengthwise. Otherwise followed the recipe. We made homemade noodles 1.25 c flour 2 eggs…. yummy!