6 boneless, skinless chicken breast halves
1 clove garlic, minced
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
Plum Sauce:
1 (15-ounce) can whole purple plums, pits removed and chopped coarsely, reserving 2 tablespoons of syrup
1/2 cup finely chopped onion
1/2 cup chopped walnuts
1/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons butter
2 tablespoons soy sauce
2 teaspoons lemon juice
1 teaspoon ground ginger
parsley sprigs for garnish, optional


1. Prepare Chicken: In large shallow dish, place chicken. In small bowl, combine garlic, 2 tablespoons of the olive oil, lemon juice, soy sauce, basil, oregano, rosemary, salt and pepper. Pour over chicken and marinate in refrigerator about 30 minutes, turning chicken occasionally.
2. In large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Remove chicken from marinade, add to pan and saute, turning once, until chicken is brown on both sides and fork can be inserted with ease, about 15 minutes.
3. Meanwhile, prepare Plum Sauce: In heavy saucepan, place plums, reserved syrup, walnuts, brown sugar, chili sauce, butter, soy sauce, lemon juice and ground ginger. Simmer over low heat, uncovered, stirring occasionally, about 5 minutes.
4. Arrange chicken on warm serving platter and spoon plum sauce around edges. Garnish if desired with parsley sprigs.

This dish can also be made with fresh herbs instead of dried. Since oils become concentrated in the drying process, dried herbs are generally more pungent than an equal quantity of fresh. Follow this rule of thumb when converting: 1/4 teaspoon dried, finely powdered herb equals 3/4 to 1 teaspoon dried loosely crumbled herb equals 1 1/2 to 2 teaspoons chopped fresh herb.

Braised Chicken Breasts with Plum Sauce
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