Double Plum Baked Chicken
Heat oven to 425F.
Heat a medium saucepan over medium-high heat. Add 1 tsp oil to pan; swirl. Add shallots and ginger, saute 1 minute. Add wine; bring to a boil. Cook 1 minute. Add broth, chili sauce, and mustard; bring to a boil. Cook until reduced to 0.75 cup (about 8 minutes). Stir in plums. Remove from heat.
Heat remaining 2 tsp oil in a large ovenproof skillet over medium-high heat; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan, and saute for 3 minutes. Turn chicken over; pour plum mixture over chicken. Bake at 425F for 6 minutes or until done. Let chicken stand 5 minutes, then sprinkle with green onions.