Brandied Chicken with Summer Fruits

7
5
5
Smartpoints value per serving
Total Time
42 min
Prep
16 min
Cook
26 min
Serves
4
Difficulty
Moderate
Boost the eye-appeal of this dish by being choosy when you pick your plums. Deep red ones take on a beautiful jewel-like tone when cooked.

Ingredients

all-purpose flour

¼ cup(s)

all-purpose flour

2 Tbsp

table salt

½ tsp

black pepper

½ tsp

ground nutmeg

¼ tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

olive oil

4 tsp

uncooked scallion(s)

4 medium, very thinly sliced

garlic clove(s)

2 medium clove(s), minced

brandy

4 fl oz

reduced-sodium chicken broth

cup(s)

sugar

½ tsp

plum(s)

4 item(s), medium, peeled and sliced

nectarine(s)

2 item(s), medium, peeled and sliced

Instructions

  1. Combine flour, salt, pepper, and nutmeg on a sheet of wax paper. Dredge chicken in mixture to coat all over.
  2. Heat 2 teaspoons oil in a nonstick skillet, then add scallions and garlic. Sauté until soft. Transfer to a plate.
  3. Heat remaining 2 teaspoons of oil in skillet.
  4. Add chicken and brown 3 to 4 minutes on each side.
  5. Stir in brandy, broth and sugar, then return scallions to pan. Bring to a boil, then add plums. Reduce heat, cover and simmer until chicken is cooked through, about 5 minutes.
  6. Add nectarines and cook, stirring occasionally, until heated through.

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