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.
Since Moscato wine is known for being sweet with flavors of peach, orange blossom and nectarine, I figured plums would make a nice accompaniment.
I came up with this Moscato Plum Chicken recipe and it was deliciously light and so simple to make.
Plums
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
Ingredients Needed
Chicken Tenderloins: I like to use tenderloins as they are great for portion size and uniformity. However, you can use thin sliced boneless chicken breasts.
All Purpose Flour
Light Olive Oil
Moscato Wine: Moscato wine is sweet and light; similar to rose wines. You can also substitute Riesling in this recipe.
Plums, cored, peeled and sliced
Butter
Kosher Salt
Black Pepper
How do you make Moscato Chicken?
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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Moscato Plum Chicken
Ingredients
- 12 Chicken Tenderloins
- ½ 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
Instructions
- 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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