After the graduation party in June, I had some leftover Moscato wine. I’m a red wine drinker so I wasn’t going to partake in the leftovers that way, so I had to find a way to utilize the remaining wine. Since Moscato wine is known for being sweet with flavors of peach, orange blossom and nectarine, I figured plums would make a nice accompaniment and came up with this Moscato-Plum Chicken recipe.
I like to keep chicken tenderloins on hand because they make recipe prep go a lot quicker in dishes like this one. Especially where there is a sauce involved since the tenderloins are mostly uniform in size and you don’t have to waste time trimming them down. This recipe for Moscato-Plum Chicken was deliciously light and so simple to make. My family and I loved this recipe and I served ours with steamed rice and a tossed salad. Bonus…the entire meal was ready in 30 minutes! ~Enjoy!
- 12 Chicken Tenderloins
- 1/2 c . All Purpose Flour
- 2 tbsp . Butter divided
- 2 tbsp . Canola Oil
- 1 c . Moscato Wine
- 3 Plums peeled and sliced
- Kosher Salt as desired
- Fresh Ground Black Pepper as desired
- Gently flatten the chicken with a meat mallet until uniform in size and thickness; then dredge in the flour. Repeat for all pieces.
- Heat 2 tbsp. of the butter and oil in a large sauté pan over medium heat; then fry the chicken for approximately 3-4 minutes per side. If doing in batches, remove the cooked chicken until all pieces have been cooked through.
- When all pieces have been cooked place them all back into the skillet and add the wine, plums and remaining 1 tbsp. butter. Simmer over low heat for approximately 5 minutes until the sauce thickens slightly. Season with salt and pepper.
Plums are available year round, but can mostly be found from May-September. When purchasing, look for fruit with a rich color and a slightly white coating; which means it hasn’t been over handled. Plums are:
- Low in calories
- Can help the regulation of the digestive system
- Plentiful in potassium, fluoride and iron