Braised Chicken Breasts with Plum Sauce
After a quick soak in a marinade, chicken breasts are sautéed and served with a fruity Asian 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 ground black pepper
1 tablespoon butter
Plum Sauce (recipe follows)
Parsley sprigs for garnish (optional)
- In large shallow dish, place chicken.
- 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.
- In large skillet, place remaining 1 tablespoon olive oil and butter over medium heat.
- 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.
- Arrange chicken on warm serving platter and spoon Plum Sauce around edges. Garnish with parsley sprigs, if desired.
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.