Brandied Chicken with Peaches and Plums2017-12-12
1/3 cup + 2 teaspoons all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
Four 4-ounce skinless boneless chicken breasts
1 tablespoon + 1 teaspoon olive oil
1 cup slivered scallions
2 garlic cloves, minced
4 fluid ounces (½ cup) peach brandy
1/3 cup low-sodium chicken broth
½ teaspoon granulated sugar
2 large plums, pared, pitted and thinly sliced
2 medium peaches, pared, pitted and thinly sliced
On sheet of wax paper or paper plae, combine flour, salt, pepper and nutmeg: add chicken, turning to coat evenly. In large nonstick skillet, heat 2 teaspoons of the oil; add 3/4 cup of the scallions and the garlic. Cook over medium-high heat, stirring frequently, 5 minutes, until scallions are tender. With sloted spoon, remove scallion mixture from skillet; set aside.
In same skillet, heat remaining 2 teaspoons oil; add coated chicken. Cook over medium-high heat, turning once, 3-4 minutes, until chicken is browned on both sides. Add brandy, broth sugar, and cooked scallion mixture; stir to combine. Bring liquid to a boil; top chicken mixture with plums. Reduce heat to low; simmer; covered, 5 minutes, until chicken is cooked through and juices run clear when pierced with fork. Add peaches and 3 tablespoons of the remaining scallions to chicken mixture; cook stirring occasionally, until heated through.
Transfer chicken breasts to serving platter; top with fruit mixture. Serve sprinkled with remaining 1 tablespoon scallions.