Pan - Seared Chicken w/ Fresh Plum Sauce

Pan - Seared Chicken w/ Fresh Plum Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (6 ounce) skinless, boneless chicken breast halves

  • ¼

    tsp salt

  • ¼

    tsp freshly ground black pepper

  • 1

    tbsp water

  • 1

    cup chopped red onion

  • pounds very ripe plums, pitted and quartered

  • 2

    tbsp red currant jelly


1. Heat a large nonstick skillet over medium - high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper add chicken to pan. Cook 5 minutes on each side or until done. Remove chicken, reserving drippings in pan. Cover chicken, and keep warm. 2. Stir 1 tbsp water into drippings, scraping pan to loosen browned bits. Add onion, and cook 3 minutes or until crisp - tender, stirring frequently. Add plum quarters and cook 5 minutes or until tender, stirring frequently. Add jelly; cook until jelly melts. 3.Return chicken to pan. Cook until thoroughly heated, turning to coat with sauce.


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