Brandied Chicken with Summer Fruits POINTS® value | 7 Servings | 4 Preparation Time | 16 min Cooking Time | 26 min Level of Difficulty | Moderate main meals | Boost the eye-appeal of this dish by being choosy when you pick your plums. Deep red ones take on a beautiful jewel-like tone when cooked. Ingredients: 1/4 cup all-purpose flour 2 Tbsp all-purpose flour 1/2 tsp table salt 1/2 tsp black pepper 1/4 tsp ground nutmeg 1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces 4 tsp olive oil 4 medium scallion(s), very thinly sliced 2 medium garlic clove(s), minced 4 fl oz brandy 1/3 cup reduced-sodium chicken broth 1/2 tsp sugar 4 medium plum(s), peeled and sliced 2 medium nectarine(s), peeled and sliced

Directions: Combine flour, salt, pepper, and nutmeg on a sheet of wax paper. Dredge chicken in mixture to coat all over. Heat 2 teaspoons oil in a nonstick skillet, then add scallions and garlic. Sauté until soft. Transfer to a plate. Heat remaining 2 teaspoons of oil in skillet. Add chicken and brown 3 to 4 minutes on each side. Stir in brandy, broth and sugar, then return scallions to pan. Bring to a boil, then add plums. Reduce heat, cover and simmer until chicken is cooked through, about 5 minutes. Add nectarines and cook, stirring occasionally, until heated through.