Grilled Chicken with Pinot-Plum Sauce

Serve this simply seasoned sauce at room temperature or chilled. Taste plums before using; if they aren't fully ripe, add a little sugar. Pour the remaining pinot noit with the meal; it makes a graceful, natural pairing. (Cooking Light magazine 8-04)

Category: Main Dish

Cuisine: American

☆☆☆☆☆

2 reviews

Ready in 45 minutes

by cera82v

Ingredients

2 cups Ripe plums chopped (about 3 small)

1 cup Pinot noir or other dry red wine

2 tablespoons Brown sugar

1 tablespoon Red wine vinegar

1/8 teaspoon Salt

24 ounces Skinless, boneless chicken breast halves (4-6 oz fillets)

1/8 teaspoon Salt

1/8 teaspoon Black pepper

Cooking spray

Directions

1. To prepare sauce, combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until thick, stirring occasionally. Remove from heat; stir in 1/8 teaspoon salt. Pour into a small bowl; cool to room temperature. 2. Prepare grill to medium-high heat. 3. To prepare the chicken, sprinkle the chicken with 1/8 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 4 minutes on each side or until done. Serve chicken with plum sauce.

Reviews

☆☆☆☆

We really enjoyed this.

FighttheFatFoodie

[I made edits to this recipe.]

cera82v

☆☆☆☆☆

[I posted this recipe.]

cera82v

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