Skillet Plum Chicken Tenders
Total TimePrep: 20 min. Cook: 15 min.
- 1/2 teaspoon garlic salt
- 1/2 teaspoon lemon-pepper seasoning
- 1-1/2 pounds chicken tenderloins
- 1 tablespoon extra virgin olive oil
- 2 cups sliced fresh plums
- 1/2 cup diced red onion
- 1/3 cup apple jelly
- 1 tablespoon grated fresh gingerroot
- 1 tablespoon balsamic vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons white wine
- 1 tablespoon sesame seeds, toasted
- Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes.
- Reduce heat. Stir in next five ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.
Nutrition Facts1 serving: 343 calories, 6g fat (1g saturated fat), 83mg cholesterol, 483mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 41g protein.
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Jul 2, 2018
I'm not seeing the ingredient of wine? How much?
Jun 21, 2018
A recipe with a gorgeous presentation! The sauce is delicious and compliments the seasoned chicken beautifully. I used halved boneless, skinless chicken breasts instead of the tenders and I used chicken stock in place of the white wine. I think our plums were too tart for this dish and we may need to wait a bit longer to get some of summer's sweeter fruit but I will definitely try this dish again and will hopefully be able to give it a higher rating!