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Grilled Chicken with Pinot-Plum Sauce

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill to medium-high heat.

  3. 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.