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.
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
How to Make It
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 6 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.
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I see a lot of reviews where folks made changes to the recipe so it didn't come out as it should. If you follow the recipe closely you'll get it right and all the reviews would be 5 stars for this dish (assuming you like the ingredients). I've made this recipe both with regular mustard and with real Chinese mustard and the difference is huge. Also you can't get the heat right using tabasco or hot sauce, you have to use sambal oelek. Also I doubled up on the sauce ingredients to make more sauce, as the reduction removes a lot of it.
About the cooking times, I cooked the chicken in the oven for 30 minutes at 425F and the internal temps still barely read 145F. I served it as is because I didn't want to overcook the chicken breast and it tasted great. Very moist chicken and tangy sauce.
The dish had great flavor but the cooking time just did not seem right. I did add more chicken and they were big breasts, but, braising for 3 minutes then cooking in oven for 6 minutes, even at 425 is just not sufficient cooking time for any chicken. I cut into the chicken twice and still had raw chicken, so be careful to check your internal temps. You can guess that I over cooked a little as a result, but not too bad. Per the recipe, which is 7 points in weight watchers, the sauce does reduce down quite a bit so if you want more delicious sauce for your rice or to pour over your chicken, you will have to increase amounts. The flavor was good. Made my own chinese mustard by adding water and a little vinegar to dry mustard. Most chinese mustard's have oil. I would increase the plums next time.
Ehhh. I was so excited to try this dish, but was a little disappointed with the results. It may have been my fault, because I doubled (or possibly tripled) the sauce and then it didn't reduce down well. Still, we ate it all and my husband and teenaged daughter liked it. Next time, I won't experiment with the quantity of sauce and instead of using hot chili sauce (I used sriracha) I might use Thai sweet chili sauce. Other than the sauce fiasco, I didn't change a thing the first time I made it.
I can't believe I got my 4 and 2 year old kids to eat prunes! This was a fantastic recipe that I will make again. I used 1/2 tsp sriracha but otherwise kept to the recipe exactly, and the sauce was flavorful without being too spicy. Next time, I'll add more dried plums since they were so soft and sweet, a nice and unusual compliment to the chicken.