Skillet Chicken With Plum-Balsamic Sauce

Name: Skillet Chicken With Plum-Balsamic Sauce
Total time: 20 min
Yield: 4
Ingredients: 4 medium skinless, boneless chicken-breast halves; salt and pepper; 1 tbsp. olive oil; 1/2 medium red onion; 3 small plums; 1/2 c. reduced-sodium chicken broth; 2 tbsp. balsamic vinegar; 1 tbsp. honey

Published: Aug 6, 2007

Yields:

Total Time:

20 mins

Cal/Serv:

240

Jump to recipe

One of six speedy — and delicious — sauces to serve with sautéed chicken breasts. Try these others: Orange-Rosemary, Apple-Dijon, Green Chile, Lemon-Sage, and Mushroom-Marsala.

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Ingredients

4 medium skinless, boneless chicken-breast halves
salt and pepper
1 Tbsp. olive oil
1/2 medium red onion
3 small plums
1/2 c. reduced-sodium chicken broth
2 Tbsp. balsamic vinegar
1 Tbsp. honey

Directions

1. Step 1Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2. Step 2In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
3. Step 3To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.