Chicken Breasts with Curried Fruit
Source: California Dried Plum Board

2 tablespoons butter
4 boneless skinless chicken breast halves (about 1 pound)
1 teaspoon curry powder
2 tablespoon dry vermouth or dry white wine
1/2 teaspoon salt
1/2 cup (about 3 ounces) dried plums, halved
2 cups grapes, peaches slices and/or pineapple chunks
2 tablespoons packed brown sugar
1 tablespoon slivered almonds or walnut pieces, toasted

In large heavy-bottomed skillet, melt butter over medium heat. Place chicken in skillet; cook 6 minutes or until browned, turning once.

Meanwhile, stir curry powder into butter mixture; cook 30 seconds. Mix in vermouth and salt, then dried plums. Cover, reduce heat and simmer 5 to 7 minutes or until chicken centers are no longer pink. Transfer chicken and dried plums to serving platter; keep warm.

Add remaining fruit and brown sugar to pan juices; bring to boil. Reduce heat slightly; cook and stir briefly, just until sauce is syrupy. Spoon fruit sauce over chicken and top with nuts.

Tip:
To toast nuts, arrange in even layer on baking sheet. Bake in 350F oven 5 to 7 minutes for almonds or 10 to 12 minutes for walnuts, until lightly browned, stirring occasionally.