Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1999

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Recipe Summary test

Yield:
4 servings (serving size: about 4 chicken pieces and 6 plum wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a zip-top plastic bag, and add chicken. Seal and shake to coat. Remove the chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add onions to pan, and sauté for 2 minutes. Add onions to chicken, and keep warm. Add plums and 1/4 cup wine to pan, scraping pan to loosen browned bits; cook 4 minutes or until plums are browned. Add 1/2 cup wine and ginger to pan; bring to a boil. Add the chicken mixture to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.

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Nutrition Facts

270 calories; calories from fat 25%; fat 7.5g; saturated fat 1.7g; mono fat 2.5g; poly fat 2.1g; protein 29.7g; carbohydrates 21.2g; fiber 2.5g; cholesterol 118mg; iron 3.1mg; sodium 278mg; calcium 53mg.
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