Quickly marinated and sautéed chicken breasts served with an Asian plum sauce.

Braised Chicken Breasts with Plum Sauce

6 boneless, skinless chicken breast halves
3 tablespoons olive oil - divided use
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon soy sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
Plum Sauce (recipe follows)
parsley sprigs

1. In large shallow dish, place chicken.
2. In small bowl, mix together 2 tablespoons of the olive oil, lemon juice, garlic, soy sauce, basil, oregano, rosemary, salt and pepper. Pour over chicken and marinate in refrigerator about 30 minutes, turning chicken occasionally.
3. In large frypan, place remaining 1 tablespoon olive oil and butter over medium heat.
4. Remove chicken from marinade, add to pan and sauté, turning once, about 15 minutes or until chicken is brown on both sides and fork can be inserted with ease.
5. Arrange chicken on warm serving platter and spoon Plum Sauce around edges. Garnish with parsley sprigs.

Makes 4 servings.

Plum Sauce: Drain 1 (15-ounce) can whole purple plums, remove pits and chop coarsely; reserve 2 tablespoons of the syrup. In heavy saucepan, place plums, reserved syrup, 2 tablespoons butter, 1/2 cup finely chopped onion, 1/4 cup packed brown sugar, 1/4 cup chili sauce, 2 tablespoons soy sauce, 1 teaspoon ground ginger, 2 teaspoons lemon juice and 1/2 cup chopped walnuts. Simmer over low heat, uncovered, 5 minutes, stirring occasionally.

Recipe provided courtesy of the National Chicken Council. Used with permission.