Yield: 4 Servings
|-JUDI M. PHELPS|
|2||Whole frying chicken breasts split|
|6||Ripe purple plums; pitted and thinly sliced|
|1||Onion; halved and thinly sliced|
|1||Clove garlic; minced|
|2 tablespoons||Lemon juice|
|2 tablespoons||Light soy sauce|
|1 teaspoon||Oriental 5-spice powder|
Brown chicken, skin side down, in an ungreased nonstick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper toweling and return to the pan, skin side up.
Add remaining ingredients. Cover and simmer, stirring occasionally, until chicken is tender--40 to 45 minutes. Uncover and continue simmering until sauce is thick. Note: For thin boneless chicken breasts, cut cooking time about 15-20 minutes.
Makes 4 servings: 215 calories each. Source: Light & Spicy by Barbara Gibbons.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...