Ginger-plum sautéed chicken thighs
Uncooked boneless skinless chicken thigh(s)
10 oz, about four 2 1/2 oz pieces
6 item(s), small, sliced (unpeeled)
1 Tbsp, freshly grated
1 medium clove(s), minced
Canned chicken broth
Frozen apple juice concentrate (undiluted)
¼ fl oz, thawed
- Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Season chicken with salt and pepper, add to skillet in a single layer and brown chicken 4 minutes per side; remove chicken and set aside.
- Remove skillet from heat and recoat with cooking spray. Warm skillet again and add plums, ginger and garlic; sauté until plums lose their firmness, about 2 to 3 minutes. Add chicken broth and scrape up browned bits of food on bottom of skillet with a wooden spoon; add apple juice concentrate and stir.
- Return chicken to skillet, cover and simmer until chicken is completely cooked through, about 5 minutes. Yields 1 chicken thigh and about 1/2 cup of sauce per serving.