This week is plum week at our house. We picked them from our tree! I have made jam, this dish and plum kuken (put that on your list to make, it's delish!) Everyone loved this chicken! It reminds me that fall is coming! It's really easy, too! From Everyday Food.com
4 bonless skinless chicken breast halves
coarse salt and ground pepper
2 T olive oil
1/2 medium red onion, chopped
1/2 jalapeno (ribs and seeds removedfor less heat, if desired), chopped (my pepper was small so I used most of it)
4 red plums, (about 1#) halved, pitted, and cut into 1/2-in pieces
1/3 c packed light brown sugar
2 T cider vinegar
3/4 t curry powder
1/4 t ground ginger
1 Season chicken with salt and pepper. (I cut my chicken into smaller pieces to help with kid size portions) In large skillet, heat 1T oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
2 Make chutney: To skillet, add remaining 1 T oil, onion and jalapeno; cook until softened, about 3 mins. Increase heat to medium-high; add plums, sugar, vinegar, curry, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
3 Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 mins. Season with salt and pepper to taste. Serve chicken with chutney spooned on top. Serves 4. (it fed my whole family with leftovers)