Ingredients
¼ c
sliced almonds
¼ c
all-purpose flour
1
heaping teaspoon Diamond Crystal kosher salt, plus more to taste
2 tbsp
extra-virgin olive oil
2 tbsp
unsalted butter, divided
2
thin-cut boneless, skinless chicken breasts (or use butterflied breasts; see note)
¼
red onion, thinly sliced
3 md
plums or pluots of choice (about 7 ounces)
3 tbsp
sweet red vermouth (or use white wine; see note)
1 tbsp
red wine vinegar
1½ tsp
granulated sugar
1 c
baby arugula, rinsed and dried
If you have some extra plums to use up, you could make a plum torte, but you could also make this pan-fried chicken breast with syrupy plums, arugula, and toasted sliced almonds. Any variety of plum works well—in fact, you can even use pluots. This recipe works best with thin-cut chicken breasts. If you don’t see any at your local store, buy ordinary boneless, skinless breasts and butterfly them to create a thinner, quicker-cooking piece of meat.
Directions
- Toast the almonds: Place a large skillet over medium heat. When the pan is hot, add the almonds. Toast for 2 to 3 minutes, stirring occasionally, until golden brown and fragrant. Remove to a bowl and set aside. Turn off the heat for now.
- Add the flour and salt to a wide, shallow bowl and stir to combine.
- Return the pan to the heat and add the olive oil and one tablespoon of butter. Take one piece of chicken and dip both sides in the flour mixture. Gently shake to remove the excess, then place the chicken in the pan. Repeat with the second piece. Cook for about 4 minutes per side or until a thermometer inserted into the thickest part of the meat registers 165°F. Remove the chicken to a side plate.
- Add the remaining tablespoon of butter followed by the onion. Cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Add the plums and cook for about 1 minute or until just beginning to soften. Add the vermouth, vinegar, and sugar and let simmer until reduced to a syrupy consistency, about 30 seconds to a minute. Season with salt to taste.
- Place each piece of chicken on a plate, then top with the plum sauce, a handful of fresh arugula, and the almonds. Serve immediately.
Notes
- To butterfly a boneless, skinless chicken breast, begin slicing it in half horizontally but stop about half an inch short of cutting all the way through it. Next unfold the chicken to create a flat surface.
- If using white wine in place of sweet red vermouth, add an extra half teaspoon of sugar.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.
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