Chicken with Green Plums

I guess you are looking at this photo and thinking those plums do not appear to be green.  Well, sadly, they are green, as in not ripe.  I bought them off a local produce truck that sets up regularly at a gas station.  Usually the fruits and vegetables are wonderful, however, due to the ongoing drought, this year's offerings have been less than spectacular.

So I asked the salesperson if these plums were ripe and she was honest and said that they needed a few more days to ripen.  I was instructed to put them on the counter and the plums would continue to ripen.  But the plums never got any more ripe or sweet. Now the question is what to do with sour plums? This is a very delicious answer.

3 large chicken breasts, boned, skinned and filleted in half or 1 1/2 pounds of boneless, skinless chicken
salt ,pepper, and garlic
1/2 pound of plums, washed and pitted
2 Tablespoons oil
1/4 to 1/2 cup cabernet savingnon
1 cup orange juice
1 Tablespoon butter
1/2 cup of fresh snipped basil

Wash plums, pit, and set aside.  In a skillet, heat oil over medium heat and season chicken pieces and add to skillet.  Brown chicken pieces on each side and remove to an oven proof plate. Place in oven on "keep warm" until later.  (The chicken is not thoroughly cooked at this point.)
De-glaze the skillet with the Cabernet Sauvignon, scraping up the bottom.  Add orange juice, plums and butter.  Bring to a simmer and place chicken back in the skillet with the the sauce.  Sprinkle with basil, cover and turn heat down to low.  Simmer for 30 to 40 minutes, until chicken is completely done.  (The chicken will easily break apart when folded if it is completely cooked.)You may need to add a little water along to keep from burning.
You will be rewarded with a lovely use of green plums.

Happy Cooking!

Deloris