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CHICKEN BREASTS WITH CURRIED FRUIT

Prep Time: 10 minutes

Ingredients

• 2 tablespoons butter
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 teaspoon curry powder
• 2 tablespoon dry vermouth or dry white wine
• 1/2 teaspoon salt
• 1/2 cup (about 3 ounces) dried plums, halved
• 2 cups grapes, peaches slices and/or pineapple chunks
• 2 tablespoons packed brown sugar
• 1 tablespoon slivered almonds or walnut pieces, toasted
 

Preparation

In large heavy-bottomed skillet, melt butter over medium heat.

Place chicken in skillet; cook 6 minutes or until browned, turning once.

Meanwhile, stir curry powder into butter mixture; cook 30 seconds.
Mix in vermouth and salt, then dried plums.
Cover, reduce heat and simmer 5 to 7 minutes or until chicken centers are no longer pink.

Transfer chicken and dried plums to serving platter; keep warm.

Add remaining fruit and brown sugar to pan juices; bring to boil.
Reduce heat slightly; cook and stir briefly, just until sauce is syrupy.

Spoon fruit sauce over chicken and top with nuts.

Tip:
To toast nuts, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes for almonds or 10 to 12 minutes for walnuts, until lightly browned, stirring occasionally.
 

Nutritional Information (per serving)
Calories  321 
Cholesterol  81mg 
% of Calories from Fat  26% 
Fat  9g 
Sodium  432mg 
Carbohydrates  31g 
Protein  28g 
Fiber  3g 
 

California Dried Plum Board - www.californiadriedplums.org