| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <leatrice@interlog.com> on
Sep 18, 1998, converted by MM_Buster v2.0l.
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