Moroccan Chicken with Fruit Topping

1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
4 skinless, boneless chicken breasts
1/2 cup chopped onion
2 tsp. bottled minced garlic
3/4 cup dried mixed fruit
1/2 cup dry white wine
1/2 cup chicken broth
1/8 tsp. salt

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Sprinkle
1/2 tsp. salt, 1/4 tsp. pepper, and thyme evenly over chicken. Add chicken
to pan; cook 4 minutes on each side or until done. Remove from pan; cover
and keep warm.

Heat remaining oil in pan. Add onion to pan; sauté 2 minutes until tender. Add
garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to
pan; cook 5 minutes or until liquid almost evaporates.

4 servings