Double Plum Baked Chicken

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon sriracha (such as sambal oelek)
• 0.5 cup prune- cut to pieces dried halved ( 9)
• 2 teaspoons ginger fresh minced peeled
• 0.3 cup spring onion ()
• 0.8 cup beef broth fat-free
• 1 teaspoon mustard chinese
• 1 tablespoon olive oil divided
• 0.5 cup cooking wine 
• 0.3 teaspoon salt 
• 0.3 cup shallots sliced
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 42
2. Heat a medium saucepan over medium-high heat.
3. Add 1 teaspoon oil to pan; swirl.
4. Add shallots and ginger; saut 1 minute.
5. Add wine; bring to a boil. Cook 1 minute.
6. Add broth, chili sauce, and mustard; bring to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Stir in plums.
7. Remove from heat.
8. Heat remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat; swirl.
9. Sprinkle chicken with salt and pepper.
10. Add chicken to pan, and saut for 3 minutes. Turn chicken over; pour plum mixture over chicken.
11. Bake at 425 for 6 minutes or until done.
12. Let chicken stand 5 minutes.
13. Sprinkle with green onions.