Instructions: In medium bowl, place chicken; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well. In another bowl, place prunes; add chicken broth and let sit about 15 minutes, stirring occasionally. Spray large frypan with vegetable cooking spray and heat over medium high temperature. Add chicken and cook, stirring, about 4 minutes. Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and margarine and continue to stir-fry until chicken is fork-tender and peas are tender crisp, about 3 minutes. Stir in prunes and broth, separating pieces of prunes. Cook about 1 minute more or until hot through. Serve with saffron rice, if desired.

NOTES : Im thinking Lemon or orange zested prunes

I used orange instead of lemon, served with linguine. We added two cloves minced garlic and some cilantro. A little dry but good. And the house smells wonderful now - of oranges. [PatH]

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