Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts - skinned and split

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 2 tablespoons 30ml Butter

  5. 6 Fresh plums - washed, pitted,

  6. 4 tablespoons 60ml Sugar

  7. 1/2 cup 118ml Dry white wine

  8. 1/2 cup 118ml Plum wine - plus

  9. 2 tablespoons 30ml Balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 425 degrees.

  2. Season the chicken breasts inside and out with salt and pepper. Heat a skillet over medium heat for 1 minute. Add 1 tablepsoon butter, add the chicken, meat-side down and saute the breasts, 3 minutes on each side, before removing to place in an ovenproof dish. Place in the oven and roast for 7 minutes while you finish the plum sauce.

  3. To the same saute pan, add the plums and saute briefly over high heat. Add the sugar and cook briefly before adding the white wine. Cook 5 minutes, until the liquid is reduced by half. Swirl the remaining butter into the plums.

  4. Remove the cooked chicken from the oven, test for doneness by pressing the breast which should be firm to the touch. Place the chicken on a serving dish and pour the plum mixture over the chicken. Serve immediately with potato latkes and sour cream.

  5. This recipe yields 4 main course servings.


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