Instructions: Debone, skin and cut into pieces: 4 chicken breast halves.
Pit an 8 oz. can of blue plums & mash in half their juice.
Heat 1 Tbs margarine, brown sugar, cinnamon, sherry, lemon juice, and mashed plums in saucepan.
Bring this to a boil and thicken with 1 ts. cornstarch mixed with 1 ts. water. Set aside.
Toss chicken pieces flour, cayenne, salt, pepper, and paprika.
Brown chicken in 2 tbs. margarine. Add dry white wine, cover & simmer 5 minutes. Add the plum sauce and simmer uncovered 15 minutes.
Serve with rice.
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