Plum Baked Chicken

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Serves 4

I saw this recipe in Cooking Light magazine and thought it looked interesting but some of the ingredients were hard to find so I just put it aside in my “try it” file. Then online I noticed that there were many comments posted on the recipe about how amazing it was and decided to move it to my “try it now” file. I changed a few of the hard to find ingredients and the results are great. Moist and flavorful but not fruity.

1 tablespoon olive oil, divided
1/3 cup sliced shallots
2 teaspoons minced peeled fresh ginger
1/2 cup sweet white wine plum wine
3/4 cup chicken broth
1 teaspoon chile sauce
1 teaspoon spicy mustard Chinese mustard
1/2 cup halved dried plums (about 9)
4 (6-ounce) skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1/2-inch) slices green onions

Preheat oven to 425°.

Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl. Add shallots and ginger; sauté 1 minute. Add wine; bring to a boil. Cook 1 minute. Add broth, chili sauce, and mustard; bring to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Stir in plums. Remove from heat.

Heat remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté for 3 minutes. Turn chicken over; pour plum mixture over chicken. Bake at 425° for 6 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.

2 thoughts on “Plum Baked Chicken

  1. This looks delicious. I enjoy spicy/sweet combinations. What is white wine Plum wine? Is that what sake is? I’m looking forward to trying this.

    • Plum wine is a sweet wine. Some people use sake in its place but I think sweet rich preferably white wine is a better substitution.

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