4 chicken breast halves
3 cloves garlic, minced
1/2 cup chicken stock or broth
1/2 cup white wine
2 persimmons, peeled and diced (seeds removed, if any)
Season chicken with salt and pepper. In a large, heavy skillet brown chicken on both sides in vegetable oil. Sprinkle garlic over and cook 10 seconds. Add chicken stock and white wine, bring to a boil, then cover and cook over medium-low heat 20 minutes. Add diced persimmon and cook another 10-15 minutes over medium heat, adding more stock or wine if needed. Serves 4. Delicious with wild rice and a green vegetable.