Brandied chicken with summer fruits

5 - 10
PersonalPoints™ per serving
Total Time
42 min
16 min
26 min
Brandy and juicy stonefruits collide in this recipe that elevates boneless skinless chicken breasts from humble to luxe. Pounding the chicken into thin paillards (the French word for pieces of meat pounded to even thinness) helps them cook quickly and evenly. The dusting of flour adds texture but also helps thicken the sauce too. The alcohol in the brandy cooks off as the sauce simmers. If you wish to avoid alcohol, substitute apple juice for the brandy. 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.


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


4 fl oz

Reduced-sodium chicken broth



½ tsp


4 item(s), medium, peeled and sliced


2 item(s), medium, peeled and sliced


  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.