Title: Plum Sauce Chicken
Categories: None
Yield: 1 Servings

4 Chicken breast halves
1 cn (8 oz) blue plums
1 tb Margarine
1 tb Brown sugar
1/8 ts Cinnamon
1/4 c Dry sherry
1/4 Lemon ; juice of
Mashed plums
1 ts Cornstarch; mixed with
1 ts Water
3 tb Flour
1 ds Cayenne
Salt & pepper
1/2 ts Paprika
2 tb Margarine
1/4 c Dry white wine
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 on
Sep 18, 1998, converted by MM_Buster v2.0l.