Tabaka Pilic

• 6 boned and skinned chicken fillets (a mix of breasts and legs)
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• Salt and pepper
• 2 or 3 cloves garlic, chopped
• 6 large or 12 small plums
• 4 tablespoons plum jam
• 1 tablespoon red- or white-wine vinegar
• 1 clove garlic, crushed
• Pinch of chili-pepper flakes or ground chili pepper

1. In a large skillet, saute the chicken pieces in a mixture of butter and oil over very low heat for about 1520 minutes, until they are no longer pink inside when you cut in with a knife.
2. Sprinkle with salt and pepper, and turn the pieces over at least once, adding garlic towards the end.
3. Put in the plums and cook briefly, turning them over, until they soften a little.
4. Their skins will tear, but it doesnt matter.
5. For the sauce, heat the plum jam with the vinegar in a small saucepan, stir in the garlic and chili flakes or chili pepper, and cook for a few moments longer.
6. Serve the chicken pieces with the sauce poured over, garnished with the plums.

chicken, butter, vegetable oil, salt, garlic, plums, plum jam, vinegar, clove garlic, chilipepper

Taken from www.epicurious.com/recipes/food/views/tabaka-pilic-373373 (may not work)