Ingredients
- 4 chicken cutlets
- 2 tablespoons butter
- 1 teaspoon salt
- 12 teaspoon ground ginger
- 14 cup ruby port
- 1 lemon
- thinly sliced
- 1 (1 lb) can purple plums
- reserve liquid
- 2 tablespoons cornstarch
- 14 cup water
Instructions
- Saute chicken in butter until deep golden brown.
- Sprinkle with salt and ginger while browning.
- Add plum liquid, lemon slices, and wine to the chicken .
- Cover and simmer 25-40 minutes until tender.
- Halve and pit plums.
- Remove chicken to warm platter.
- Stir cornstarch into the water and blend into juices in pan.
- Bring to a boil; stirring constantly until thickened.
- Add plum halves and cook 2 minutes until warmed through.
- Pour over the chicken and serve.
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