Grilled Chicken with Pinot-Plum Sauce

Grilled Chicken with Pinot-Plum Sauce Recipe
Karry Hosford
Serve this simply seasoned sauce at room temperature or chilled. Taste the plums before using; if they aren't fully ripe, add a little extra sugar. Pour the remaining pinot noir with the meal; it makes a graceful, natural pairing.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Caloriesfromfat 9 %
Fat 2.1 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 30.2 g
Carbohydrate 18.3 g
Fiber 1.3 g
Cholesterol 74 mg
Iron 1.4 mg
Sodium 237 mg
Calcium 28 mg

Ingredients

Sauce:
2 cups chopped ripe plums (about 3 small)
1 cup pinot noir or other dry red wine
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1/8 teaspoon salt
Chicken:
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon black pepper
Cooking spray

Preparation

To prepare sauce, combine first 4 ingredients in a small saucepan (A); bring to a boil. Reduce heat; simmer 25 minutes or until thick, stirring occasionally (B). Remove from heat; stir in 1/8 teaspoon salt. Pour into a small bowl; cool to room temperature.

Prepare grill to medium-high heat.

To prepare the chicken, sprinkle the chicken with 1/8 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 4 minutes on each side or until done. Serve chicken with plum sauce.

Sally James,

Cooking Light

August 2004
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