Double Plum Baked Chicken

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Double Plum Baked ChickenRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Plum wine and dried plums level the heat of the chile sauce and Chinese mustard in this quick and easy weeknight baked chicken dish. If you can't find plum wine, substitute a sweet white wine, such as riesling, or plum brandy.
Serves 4 (serving size: 1 breast half, 2 tablespoons sauce, and 1 tablespoon green onions)


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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 (such as sambal oelek)
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


Hands-on: 20 Minutes
Total: 28 Minutes

1. Preheat oven to 425°.

2. 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.

3. 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 6 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.

Created date

December 2011

Nutritional Information

Calories 313
Fat 5.6 g
Satfat 1 g
Monofat 3 g
Polyfat 0.8 g
Protein 40.4 g
Carbohydrate 17.6 g
Fiber 1.4 g
Cholesterol 99 mg
Iron 1.7 mg
Sodium 376 mg
Calcium 37 mg