Skillet Chicken with Plum-Balsamic Sauce

• 4 medium skinless, boneless chicken-breast halves
• salt and pepper
• 1 tbsp. olive oil
• 1/2 medium red onion
• 3 small plums
• 1/2 c. reduced-sodium chicken broth
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey

1. Place chicken-breast halves between 2 sheets of plastic wrap.
2. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
4. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
5. Transfer breasts to platter; cover with foil to keep warm.
6. To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently.
7. Add plums and cook 3 minutes or until lightly browned, turning occasionally.
8. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp.
9. salt, and any juices from chicken on platter.
10. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

skinless, salt, olive oil, red onion, plums, chicken broth, balsamic vinegar, honey

Taken from www.delish.com/recipefinder/skillet-chicken-plum-balsamic-ghk0907 (may not work)