Chicken tenderloins lightly floured and sautéed in light olive oil; then topped with a Moscato wine and fresh juicy plum sauce.
After our daughters graduation party in June, we 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.
Chicken tenderloins lightly floured and sautéed in light olive oil; then topped with a Moscato wine and fresh juicy plum sauce.Click To TweetSince 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.
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
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!
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Chicken tenderloins lightly floured and sautéed in light olive oil; then topped with a Moscato wine and fresh juicy plum sauce.
- 12 Chicken Tenderloins
- 1/2 c. All Purpose Flour
- 4 tbsp. Light Olive Oil
- 1 c. Moscato Wine
- 3 Plums, cored, peeled and sliced
- 1 tbsp. Butter
- Kosher Salt & Black Pepper, to taste
- Gently flatten the chicken with a meat mallet until uniform in size and thickness; then dredge in the flour. Repeat for all pieces.
Heat the 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 butter. Simmer over low heat for approximately 5 minutes until the sauce thickens slightly. Season with salt and pepper.
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