Chicken with Plum-Cherry Sauce
Nutrition
Calories: 340 kcalCarbohydrates: 20 gProtein: 45 gFat: 5 gSaturated Fat: 1.5 gCholesterol: 120 mgSodium: 270 mgFiber: 2 g
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
Instructions
- 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 zest to 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 over each piece. Garnish with cilantro or parsley if desired.
- Source: Hannaford fresh Magazine, July - August 2013