boneless, skinless chicken breast halves (about 1-1/4 pounds)
1-1/2
teaspoons ground cumin
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/4
cup I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
4
cloves garlic, finely chopped
1-1/2
cups mixed dried fruits
1
cup dry white wine or chicken broth
1
cup chicken broth
1/2
cup pimiento-stuffed olives, sliced
Season chicken with cumin, salt and pepper. In 12-inch skillet, melt I Can't Believe It's Not Butter!® Spread over medium-high heat and brown chicken. Add garlic and cook 30 seconds. Stir in dried fruits, wine, broth and olives. Bring just to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken to serving platter and keep warm.
Bring sauce to a boil over high heat and continue boiling, stirring occasionally, 6 minutes or until sauce is slightly thickened. To serve, spoon fruit sauce over chicken.
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