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Pan - Seared Chicken w/ Fresh Plum Sauce


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  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp water
  • 1 cup chopped red onion
  • 1 1/2 pounds very ripe plums, pitted and quartered
  • 2 tbsp red currant jelly


Cooking time 20mins


Step 1

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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