plum sauce chicken
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Chicken breast halves |
| 1 can | (8 oz) blue plums |
| 1 tablespoon | Margarine |
| 1 tablespoon | Brown sugar |
| ⅛ teaspoon | Cinnamon |
| ¼ cup | Dry sherry |
| ¼ | Lemon ; juice of |
| Mashed plums | |
| 1 teaspoon | Cornstarch; mixed with |
| 1 teaspoon | Water |
| 3 tablespoons | Flour |
| 1 dash | Cayenne |
| Salt & pepper | |
| ½ teaspoon | Paprika |
| 2 tablespoons | Margarine |
| ¼ cup | Dry white wine |
| Rice |
Debone, skin and cut into pieces: 4 chicken breast halves.
Pit an 8 oz. can of blue plums & mash in half their juice.
Heat 1 Tbs margarine, brown sugar, cinnamon, sherry, lemon juice, and mashed plums in saucepan.
Bring this to a boil and thicken with 1 ts. cornstarch mixed with 1 ts.
water. Set aside.
Toss chicken pieces flour, cayenne, salt, pepper, and paprika.
Brown chicken in 2 tbs. margarine. Add dry white wine, cover & simmer 5 minutes. Add the plum sauce and simmer uncovered 15 minutes.
Serve with rice.
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@...> on Sep 18, 1998, converted by MM_Buster v2.0l.
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