In February, I won a giveaway at Laurie's blog, That's Not What the Recipe Says . Included in Laurie's fabulous giveaway was a jar of her homemade Cape Cod Beach Plum Jelly. I had not heard of beach plums before, but let me tell you, Laurie's homemade jelly tastes amazing!
I honestly think we should plan a trip to Cape Cod and pick beach plums. Laurie can make jelly for us and we'll move in with her and live happily ever after.
We can make smoothies, pies, tarts...oh how I wish we had beach plums here!
This recipe will work with whatever cut of skinless chicken you have available. I just happened to have boneless, skinless chicken breasts on hand at the time. I cut them in half in order to have two thin pieces of chicken from one.
Also, you can use whatever kind of fruit spread you like. Orange marmalade or any kind of berry preserve or fruit spread will taste great!
Season chicken with salt and pepper. Heat a skillet over medium-high heat and add 2 tablespoons of extra virgin olive oil and sear 2 to 3 minutes per side. Remove the chicken from the pan and set aside.
Add 3 tablespoons of butter to the skillet, when it melts add the 1 tablespoon of flour and cook a minute or two until the flour has cooked just a little. Whisk in 1/4 cup of sherry and reduce 30 seconds then whisk in 1/2 cup to 1 cup of chicken stock. You want the sauce to be somewhat thick. You can use more stock or a little water to thin it out to your desired consistency. Now add 2 tablespoons of the fruit preserves/spread.
Season the gravy with a little black pepper. Serve chops with sauce ladled over top. Go crazy with the sauce, you have permission.