Chicken Breasts with Plum Relish

Contrasts make for beautiful food, giving the cook a chance to be an artist as they arrange the plate. That was the reason behind me first creating this rich red relish to go with chicken or white fish, as a pairing for the Little Penguin Shiraz. As it happened, the deep, jammy Shiraz also accentuates the flavor of the plums to make the perfect pairing for a moist mild cut of meat.

By Sally James

Directions

To make relish in your;Anolon Nouvelle Copper Luxe Onyx Sauté cook the onion in the oil over a medium heat until soft. Add the sugar and plums and cook, stirring for 2-3 minutes.
Add the remaining ingredients. Reduce heat and simmer for 10 -15 minutes or until syrupy.
Brush the chicken with oil and grill over medium heat for 2-3 minutes each side and golden brown.
Transfer to a moderate oven and cook for 10-15 minutes or until cooked through but still plump and moist. To test, pierce with a sharp knife and the juices should run clear.
Slice the chicken thickly and spoon over the relish.

Ingredients

4 chicken breast fillets
extra virgin olive oil, for cooking

For the relish:

1/2 red onion, diced
2 teaspoons olive oil
2 tablespoons brown sugar
1 1/2 cups plums, diced
2 tablespoons balsamic or red wine vinegar
1 tablespoon lemon juice
1/2 cup shiraz

Yield: 4 Servings

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