Grand Marnier Honey Plum Chicken
2 Oz Clarified Butter*
1 Each (7 Oz) Chicken Breast, lightly pounded and floured
1 Tspn Garlic, minced
1 Tspn Shallots, chopped
2 Tbsp Red Bell Peppers, chopped
1/4 Cup Grand Marnier
2 Tbsp White Wine
1 Tbsp Honey
2 Each Plums, diced
1 Tbsp Butter
Heat clarified butter in sauté pan and add the chicken breast. Lightly brown breast for about one minute on each side. Add garlic, shallots and bell peppers and keep sautéing for about one minute. Add the Grand Marnier and white wine. Reduce for one minute; then, add the honey, the plums and finally the butter. Arrange the chicken breast on plate and pour the plum sauce over it.
*To Clarify Butter:
Start with 1/2 lb. unsalted butter. Melt slowly in a skillet or saucepan. After the butter is melted let the butter sit for a short while. The foam and milk solids will sink to the bottom of the pan. What is left on top is the clarified butter. Carefully pour it out of the pot into a container taking care that the milk solids don't mix back in.