This recipe is from Cooking Light, January, 2012 issue. We hosted a dinner party with friends that eat a strict Paleo diet. This menu choice fit the bill along with a spinach salad with Asian pears & chopped walnuts. And for dessert, a fresh fruit and berry salad with fresh lemon zest & juice.
My husband cooked this part of the meal tonight. The only modification he made to the original recipe is that we baked it in the oven for 20-25 minutes not 6 minutes, as the original recipe called for.
- 1 tablespoon olive oil, divided
- 1/3 cup sliced shallots
- 2 teaspoons minced peeled fresh ginger
- 1/2 cup plum wine
- 3/4 cup fat-free, lower-sodium chicken broth
- 1 teaspoon chile sauce
- 1 teaspoon Chinese mustard
- 1/2 cup halved dried plums (about 9)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 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 20-30 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.
— Knead to Cook