Yield: 4 servings
|4||Whole Chicken breasts; skinned and split|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|6||Fresh plums; washed, pitted,|
|½ cup||Dry white wine|
|½ cup||Plum wine; plus|
|2 tablespoons||Balsamic vinegar|
Preheat an oven to 425 degrees. Season the chicken breasts inside and out with salt and pepper. Heat a skillet over medium heat for 1 minute. Add 1 tablepsoon butter, add the chicken, meat-side down and saute the breasts, 3 minutes on each side, before removing to place in an ovenproof dish. Place in the oven and roast for 7 minutes while you finish the plum sauce. To the same saute pan, add the plums and saute briefly over high heat. Add the sugar and cook briefly before adding the white wine. Cook 5 minutes, until the liquid is reduced by half. Swirl the remaining butter into the plums.
Remove the cooked chicken from the oven, test for doneness by pressing the breast which should be firm to the touch. Place the chicken on a serving dish and pour the plum mixture over the chicken. Serve immediately with potato latkes and sour cream. This recipe yields 4 main course servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C18 broadcast 04-24-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.