Dijon Chicken with Plum-Onion Sauce

 

This is one savory meal that’s sure to become a family favorite (even if picky kids are seated at the table). The best part? It’s surprisingly simple to perfect…and it holds up well for leftovers. If you’re allergic or sensitive to poultry bone-in pork chops are a delectable stand in (just opt for high-quality, organic chops, if available).

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 Dijon Chicken with Plum-Onion Sauce
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Servings
Ingredients
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Instructions
  1. Halve and pit plums, leaving skin on
  2. On medium heat, add 1½ T. olive oil to skillet and add plums facedown (skin facing up); Let plums cook down until softened, but still slightly firm (approx. 10-12 minutes). Remove from heat.
  3. In separate skillet, saute sliced onion in 2 T. olive oil over medium heat until onions soften (about 4-5 minutes). Season onion with course seat salt and freshly-ground pepper (approximately, 1 ½ tsp each, or to taste), stirring onions frequently
  4. Add plums to the onion skillet, gently cooking together over medium heat; Add 2 T. each of dijon mustard and brown sugar, gently blending into the onion-plum mixture. Cook down another 5-6 minutes, or until plums begin to become a thick sauce
  5. Set plum-onion mixture aside, allowing plums to cool.
  6. Gently pull the plum skin to remove; discard
  7. Pre-heat oven to 325°F
  8. Lightly tenderize chicken breasts and top with sea salt and pepper (1/2 tsp. each per chicken breast)
  9. Brush top side of breast with Dijon mustard
  10. Bake for 20-25 minutes (I use a convection oven and breasts are near-fully cooked at 20 minutes)
  11. Remove chicken from oven and top breasts with plum-onion mix; Bake another 10 minutes
Recipe Notes

*Serve with organic fingerling potatoes (tossed with olive oil, sea salt, ground pepper, and Herbs de Provence).

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