Plum sauce chicken

Yield: 1 Servings

Measure Ingredient
4 \N Chicken breast halves
1 can (8 oz) blue plums
1 tablespoon Margarine
1 tablespoon Brown sugar
⅛ teaspoon Cinnamon
¼ cup Dry sherry
¼ \N Lemon ; juice of
\N \N Mashed plums
1 teaspoon Cornstarch; mixed with
1 teaspoon Water
3 tablespoons Flour
1 dash Cayenne
\N \N Salt & pepper
½ teaspoon Paprika
2 tablespoons Margarine
¼ cup Dry white wine
\N \N 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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