Chicken Cutlets with Dried Plums and Sage


By Cat, Feb 2018 (Photo, right, from Wikimedia Commons)

Chicken cutlets are quick and easy recipes that make a great presentation. Instead of pounding the chicken breasts into cutlets, I prefer to slice the breasts crosswise, about ½ inch thick, then dust with flour. See my Preparing Chicken Cutlets page for more detail about both methods.

Sage and dried plums is a great Mediterranean flavor and texture combination with chicken.

See also: 1. Poultry menu; 2. Brining Chicken; 3. Homemade Chicken Broth; 4. Steamed Couscous or Saffron-Raisin Quinoa (as Couscous Substitute); 5. Braised Greens (About)

Chicken Cutlets with Dried Plums and Sage

This recipe is adapted from one on My Recipes blog (1). The original serves 4; I’ve adapted it to serve 2, and to use more healthful ingredients

Ingredients & Equipment

  • 2 (6-ounce) skinless, boneless chicken breast halves, brined
  • 3 tsp chopped fresh sage, divided
  • ¼ tsp unrefined sea salt (only if you don’t brine the chicken)
  • freshly ground black pepper, divided
  • 1 cup thinly sliced onion (about ½ large)
  • 2 Tbsp olive oil, divided
  • ¼ cup dry white wine, such as vermouth
  • ¼ – ½ cup homemade chicken broth
  • 6 – 8 pitted dried plums, halved
  • scant tsp balsamic vinegar
  • Equipment:
  • bowl for brining chicken
  • cast iron skillet


  1. Prep: Brine chicken breasts 30 – 60 minutes; rinse and pat dry, then prepare as cutlets (see Preparing Chicken Cutlets for details).
  2. While chicken is brining, chop the fresh sage, and halve the dried plums; set aside separately.
  3. Sprinkle brined chicken with half of the chopped sage, freshly ground black pepper (to taste), plus salt (if you didn’t brine the chicken).
  4. Slice onion thinly and set aside.
  5. Cook: Heat 1 Tbsp olive oil in skillet over medium heat. Add chicken and cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
  6. Heat remaining 1 Tbsp oil in pan. Add onion and cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining sage and dried plums to pan; cook 4 minutes or until mixture thickens. Season with a pinch of freshly ground pepper, and balsamic vinegar.
  7. Add cooked cutlets back to skillet, and toss with the cooked plum mixture; serve.
  8. Serving suggestion: Serve with couscous or rice and braised green beans or kale. Or use my recipe for Saffron-Raisin Quinoa (as Couscous Substitute), but omit the raisins since the dish is made with dried plums.


2/11/18: Made as half recipe using one half-breast (brined and sliced into cutlets),  2 Tbsp coconut oil, ¼ sweet onion, 1 Tbsp sage, chopped, 4 dried plums, 2 Tbsp vermouth, ¼ cup broth, and 1 tsp balsamic. Needed a bit more water. Served with steamed wild rice, braised green beans and simmered beet. Result: Excellent! Nice combo of flavors and texture. This is a keeper.

4/12/19: Made as written (2 servings), using a 10 oz half-breast (instead of two 6 oz half-breasts), and I added chopped garlic with the sliced onion.  I used 1 tsp balsamic, but I think I could have used more. Also the dried plums were quite small and could have used more. Served with steamed wild rice and a large salad of greens, tomato and gorgonzola with basil balsamic dressing. Result: Delicious!


  1. My Recipes blog:

About Cat

See my 'About' page
This entry was posted in Dried fruit, Fat or oil, Grain, Herbs, Onion family, Poultry, Stock, broth, Stove top, Vinegar and tagged , , , , . Bookmark the permalink.