Double Plum Baked Chicken

• 1 tablespoon olive oil, divided
• 1/3 cup sliced shallots
• 2 teaspoons minced peeled fresh ginger
• 1/2 cup plum wine
• 3/4 cup fat-free, lower-sodium chicken broth
• 1 teaspoon chile sauce (such as sambal oelek)
• 1 teaspoon Chinese mustard
• 1/2 cup halved dried plums (about 9)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1/2-inch) slices green onions

1. Preheat oven to 425u0b0.
2. Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl. Add shallots and ginger; saute 1 minute. Add wine; bring to a boil. Cook 1 minute. Add broth, chili sauce, and mustard; bring to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Stir in plums. Remove from heat.
3. Heat remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan, and saute for 3 minutes. Turn chicken over; pour plum mixture over chicken. Bake at 425u0b0 for 6 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.
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olive oil, shallots, fresh ginger, plum wine, chicken broth, chile sauce, chinese mustard, skinless, salt, freshly ground black pepper, green onions

Taken from www.myrecipes.com/recipe/double-plum-baked-chicken (may not work)