Chicken with Plum Sauce

Ingredients:

4 (6-ounce) Skinless, Boneless Chicken Breasts, Halved
2 Tbsp Chopped Fresh Sage, Divided
1/2 tsp Salt
1/4 tsp Black Pepper, Divided
4 tsp Olive Oil, Divided
2 cups Thinly Sliced Onion (About 1 Large)
1/2 cup Dry White Wine
1/2 cup Fat-Free, Less-Sodium Chicken Broth
12 Pitted Dried Plums, Halved
1 ½ tsp Balsamic Vinegar

Directions:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle chicken with 1 Tbsp sage, salt, and pinch of pepper.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Heat remaining 2 teaspoons oil in pan. Add onion to pan; cook 3 minutes or until tender.
5. Stir in wine and broth; bring to a boil. Add remaining 1 Tbsp sage and dried plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining pepper and vinegar. Serve and enjoy!