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
  1. 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.
  2. 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.
  3. 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