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    Default Skillet Chicken with Plum-Balsamic Sauce

    Good Housekeeping Recipe

    4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
    Salt and pepper
    1 tablespoon(s) olive oil
    1/2 medium red onion, chopped
    3 small plums, each pitted and cut into 8 wedges
    1/2 cup(s) reduced-sodium chicken broth
    2 tablespoon(s) balsamic vinegar
    1 tablespoon(s) honey
    DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

    In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
    To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

    Serves 4

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