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Almond-Chicken with Grilled Pluots

Tender chicken simmered in a stone fruit-mustard sauce gets crunch from sliced almonds and fruitiness from grilled pluots and lemons.


1 Tbsp. oil

4 boneless chicken breasts, seasoned with salt and pepper

1/2 cup plum jam

1/2 cup Dijon mustard

1/2 cup water, more if sauce gets too thick

3/4 cup almonds, sliced and toasted

4 pluots, all colors, split, sliced and grilled

2 Markon First Crop Lemons, sliced and grilled

Markon First Crop Mint, to garnish


Heat oil in a large saute pan or skillet. Add seasoned chicken breasts and cook on medium-high heat until it turns golden brown; flip and cook until second side starts browning.

Mix jam, mustard, and water together. Use to deglaze chicken. Simmer chicken in this sauce until tender and cooked through. Remove chicken and strain sauce.

Using sauce to adhere sliced almonds, arrange nuts in a shingle pattern on each piece.

To serve, arrange grilled pluots and lemons around chicken. Drizzle with extra sauce and garnish with mint.