Sweet and Sour Middle East Chicken

Tuesday, December 18th, 2012



  • 1 or 2, boneless, skinless chicken breasts laid flat and sliced in half to produce 2 thin fillets per chicken breast
  • Salt and pepper
  • 1 clove of garlic sliced thin or put through a garlic press
  • T tbsp. butter and equal amount of olive oil for sautéing
  • 1 or 2 black plums cut up (if available or do without)


  • Half a cup of plum jam
  • Clove of garlic sliced thin
  • 1 tbsp. of white wine vinegar
  • Pepper flakes


  1. In skillet sautee chicken and plums in butter and garlic until done (about 4 minutes on a side).
  2. Put sauce ingredients ingredients in small saucepan and simmer to blend flavors and thicken to desired consistency.
  3. Pour sauce over chicken in the skillet to absorb pan flavors and serve over white rice and side of broccoli.



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