An easy recipe from Georgia which I found in ” Arabesque” by Claudia Roden.
Heat the oil and butter in a large frying pan over a low heat and saute the chicken fillets.Season and cook for 10-15 minutes, turning at least once, until they are no longer pink inside.
Just before serving cut the plums in half and ease out the stones. Lift out the chicken pieces and set aside while you saute the plums. Cook them for 7-10 minutes, turning once, until they soften. Return the chicken pieces to the pan and heat through.
For the sauce, heat the plum jam with the vinegar in a small saucepan, stir in the garlic and chilli flakes and cook for a few moments longer.
Serve the chicken pieces with the sauce poured over and garnished with the plums.