Sweet-Tangy Plum-Spiced Chicken

Found this on one of my favorite foodblogs. Loved it. Had never used Chinese five-spice powder. Went to Penzey's and bought some. Very good flavors. The recipe calls for plum jam. I don't have any, and could not find it at the store, so I used apricot preserves (aren't I the inovative one).


Sweet-Tangy Plum-Spiced Chicken

2 chicken breast halves, pounded to about 3/8 inch
1/2 t. Chinese five spice powder
4 green onions, chopped (reserve some for garnish, if you are a garnish-er)
1 T. extra virgin olive oil
1/2 C. chicken broth
1/2 C. plum jam
2 T. balsamic vinegar
1/2 t. salt


In bowl, toss the chicken with the five spice powder and salt.

In skillet, heat EVOO until hot. Add chicken and cook 5 minutes on each side, until browned and juices run clear. Transfer to a place; cover with foil.

In drippings in skillet, on med. heat, cook green onions until browned, about 3-4 minutes.

Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling.

Reduce heat to medium and reduce down until sauce is syrupy; about 4 minutes.

Return chicken to skillet and coat with the sauce. Ready to serve.