Plum sauce chicken
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.