Skillet Chicken with Plum-Balsamic Sauce

1. 1

   Place chicken-breast halves between 2 sheets of plastic wrap.

2. 2

   With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

3. 3

   In nonstick 12-inch skillet, heat oil over medium-high heat until hot.

4. 4

   Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.

5. 5

   Transfer breasts to platter; cover with foil to keep warm.

6. 6

   To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently.

7. 7

   Add plums and cook 3 minutes or until lightly browned, turning occasionally.

8. 8

   Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp.

9. 9

   salt, and any juices from chicken on platter.

10. 10

    Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.