Summer stone fruit often appears in breakfast and dessert dishes. But why not use plums, nectarines, and even cherries for dinner, too? I like to use crisp, juicy plums to dress up pan-fried chicken breasts, especially when I have some fruit at risk of going bad. Cooked down with some red onion and red vermouth, the fruit melts into a sauce that’s both syrupy and tangy. A handful of arugula and a sprinkling of sliced almonds add some much-needed savoriness and ensure this dish isn’t too sweet for dinner.

I am a chicken thigh person through and through, but this is one of the rare occasions when I prefer white meat. I got the idea for this recipe when I started seeing thin-cut chicken breasts at my local store. They cook quickly and evenly, especially when pounded between two pieces of plastic wrap, but for a similar result, you can simply butterfly a standard chicken breast yourself (more on this in the recipe). The meat is coated in flour, then pan-fried in a bit of olive oil until golden on the outside and still juicy in the center.

Once the meat is out of the pan, the fun really begins. I sauté slices of red onion in butter until soft and translucent, then add thick wedges of plum. You can use whatever plum or pluot looks best at the grocery store; just be sure to choose fruits that are slightly firm, so they don’t completely fall apart during cooking. Once the plums are just beginning to soften, it’s time to deglaze the pan. I use sweet red vermouth here, which I keep on hand during the summer for making Americano cocktails and negronis. It adds a sweetness and depth of flavor that is truly unmatched, although white wine also works in a pinch. I add a splash of red wine vinegar for extra brightness and a pinch of sugar, which helps the sauce reduce to a syrupy consistency.

Some greenery on top of the chicken is key to balancing out all that fruity sweetness. I like arugula here for its refreshing, peppery flavor, though spinach or even frisée would have a similar effect. I also can’t resist a final garnish of toasted sliced almonds. They add a bit of crunch and taste right at home alongside the fuchsia plum sauce. I should mention that if plums aren’t your jam (pun intended), pretty much any stone fruit can be used instead. Cherries, nectarines, and apricots can be swapped in without any further changes to the recipe. Whichever you choose, you’ll have an easy dinner ready in just half an hour—and you’ll also have saved a few pieces of precious seasonal fruit from turning overripe on the counter. It’s a win-win situation.

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Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.