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Pan-Fry

Chicken with Plum-Cherry Sauce
Ingredients
3 to 4 ripe plums
2 Tbsp. finely minced shallots
1/2 cup port wine
3/4 cup low-sodium chicken broth
1 Tbsp. balsamic vinegar
3/4 cup fresh or frozen sweet cherries, pitted and halved, divided
1/2 tsp. dried rosemary
1 tsp. all-fruit grape spread (such as Polaner)
1 1/2 tsp. cornstarch
4 (6 oz.) boneless, skinless, chicken breasts
1/4 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. grated orange zest
4 tsp. chopped cilantro or parsley for garnish (optional)
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Chicken with Plum-Cherry Sauce

Chicken with Plum-Cherry Sauce

Chicken with Plum-Cherry Sauce
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
1. Dice 1 plum and add to a small saucepan. Slice the other plums into 1/4-inch slices to make 1 cup and set aside.
2. Add shallots, port, broth, vinegar, 1/4 cup of the cherries, rosemary, grape spread, and cornstarch to saucepan. Cook over medium heat, stirring occasionally, until plums are soft, about 5 minutes.
3. While sauce is cooking, pound chicken into 1/2-inch-thick pieces and season with salt and pepper. Spray a skillet with vegetable cooking spray and cook chicken on each side until lightly browned and cooked through, about 5 minutes per side. Turn off heat.
4. When plums are soft, pour sauce mixture into a blender or food processor and process until smooth, then return to pan. (Alternately, use an immersion blender,if pan is deep enough, or pour into a high-sided bowl to avoid splattering.)
5. Add reserved 1 cup sliced plums, remaining 1/2 cup cherries, and orange zestto sauce. Cook over low heat until plums are slightly tender but not mushy, about 2 to 3 minutes.
6. To serve, divide chicken among 4 plates and pour warm plum-cherry sauce overeach piece. Garnish with cilantro or parsley if desired.
Source: Hannaford fresh Magazine, July - August 2013
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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