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.
Double Plum Baked Chicken
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.
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Total: 28 Minutes
- Calories: 313
- Fat: 5.6g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.8g
- Protein: 40.4g
- Carbohydrate: 17.6g
- Fiber: 1.4g
- Cholesterol: 99mg
- Iron: 1.7mg
- Sodium: 376mg
- Calcium: 37mg
- 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
- 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.
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