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.