Ginger-Plum Sauteed Chicken Thighs
2 sprays cooking spray
10 oz boneless, skinless chicken thigh(s), about four 2 1/2 oz pieces
1/4 tsp table salt
1/4 tsp black pepper
6 small plum(s), sliced (unpeeled)
1 Tbsp ginger root, freshly grated
1 medium garlic clove(s), minced
1/4 cup canned chicken broth
1/4 can frozen apple juice concentrate (undiluted), thawed
Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Season chicken with salt and pepper, add to skillet in a single layer and brown chicken 4 minutes per side; remove chicken and set aside.
Remove skillet from heat and recoat with cooking spray. Warm skillet again and add plums, ginger and garlic; sauté until plums lose their firmness, about 2 to 3 minutes. Add chicken broth and scrape up browned bits of food on bottom of skillet with a wooden spoon; add apple juice concentrate and stir.
Return chicken to skillet, cover and simmer until chicken is completely cooked through, about 5 minutes. Yields 1 chicken thigh and about 1/2 cup of sauce per serving