Grilled Chicken with Pinot-Plum Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 9%
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.2g
  • Carbohydrate: 18.3g
  • Fiber: 1.3g
  • Cholesterol: 74mg
  • Iron: 1.4mg
  • Sodium: 237mg
  • Calcium: 28mg

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

  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.
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