|
Sprinkle both sides
of chicken breast halves with 1 tsp. of the five spice plus salt and
pepper to taste.
Heat oil in wok or large skillet over medium-high heat. Add chicken breast
halves and cook 1 to 2 minutes on each side until golden brown. Reduce
heat to medium-low. Remove pan from heat and remove chicken to plate. Let
pan cool about 1 minute, then add wine, stirring to loosen any brown bits.
Stir in chicken broth, plum sauce and the remaining 1 tsp. five spice.
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Return chicken to pan and return pan to medium-low heat; cover and simmer
until chicken is cooked through, about 8 to 10 minutes, turning once.
Remove chicken to plates. Let sauce cook an additional 30 seconds to
thicken slightly. Pour sauce over chicken. |
