Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken breast halves

  2. 1 clove garlic, minced

  3. 3 tablespoons olive oil, divided

  4. 2 tablespoons fresh lemon juice

  5. 1 teaspoon soy sauce

  6. 1/2 teaspoon dried basil

  7. 1/2 teaspoon dried oregano

  8. 1/2 teaspoon dried rosemary, crumbled

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 1 tablespoon butter Plum Sauce:

  12. 1 (15-ounce) can whole purple plums, pits removed and chopped coarsely, reserving

  13. 2 tablespoons of syrup

  14. 1/2 cup finely chopped onion

  15. 1/2 cup chopped walnuts

  16. 1/4 cup brown sugar

  17. 1/4 cup chili sauce

  18. 2 tablespoons butter

  19. 2 tablespoons soy sauce

  20. 2 teaspoons lemon juice

  21. 1 teaspoon ground ginger parsley sprigs for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: In large shallow dish, place chicken. In small bowl, combine garlic, 2 tablespoons of the olive oil, lemon juice, soy sauce, basil, oregano, rosemary, salt and pepper. Pour over chicken and marinate in refrigerator about 30 minutes, turning chicken occasionally.

  2. In large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Remove chicken from marinade, add to pan and sautÈ, turning once, until chicken is brown on both sides and fork can be inserted with ease, about 15 minutes.

  3. Meanwhile, prepare Plum Sauce: In heavy saucepan, place plums, reserved syrup, walnuts, brown sugar, chili sauce, butter, soy sauce, lemon juice and ground ginger. Simmer over low heat, uncovered, stirring occasionally, about 5 minutes.

  4. Arrange chicken on warm serving platter and spoon plum sauce around edges. Garnish if desired with parsley sprigs.


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