Testing - Chicken in fresh plum sauce

http://www.goodhousekeeping.com/food-recipes/a6933/skillet-chicken-plum-balsamic-ghk0907/

1 - While interesting and a tasty way to use fresh plums without the bother of making a plum sauce, I felt it lacked a little pizzazz. In parenthesis I've added some more ingredients to add that pizzazz, taken from http://www.foodnetwork.com/recipes/bobby-flay/spicy-plum-chicken-thighs-recipe.html)

4 medium skinless, boneless chicken-breast halves
1 whole chicken cut in 6-8 pieces
1 pinch salt and pepper
1 tbsp. olive oil
½ medium red 1 small onion
(2 cloves garlic, coarsely chopped
2 tsps fresh ginger, coarsely chopped
1 small fresh hot chille, coarsely chopped
pinch ground cinnamon
pinch ground cloves)
3 5 small plums
½ cup . reduced-sodium chicken broth
2 Tbsps balsamic vinegar
1 Tbsp. honey
1/4 tsp salt

1. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
3. Season the chicken with salt and pepper. Heat the oil in a sauté pan and, working in batches, brown the meat on all sides, 5-8 minutes per side. Remove and set aside.
4. Lower the heat. Drain off all but a tablespoon of oil from the pan.
5. Cut plums in half and remove the stone while the pan's temperature reduces. 
6. Add the onion and cook until it starts to soften. Add the garlic, ginger and chille and cook another 2-3 minutes. Add the cinnamon and clove and stir just until fragrant.
7. Add the plums and cook 3 minutes or until lightly browned on each side. The mixture should start to brown. This is not for presentation but for flavour, so it doesn't matter if the plums look weird.
8. To skillet, Add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. 
9. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and bring to a rapid simmer. Put chicken back in and any juices from chicken on collecting on the platter. 
10. Cover the pan, and cook, turning the meat occasionally, until tender, about 20-30 minutes or until breasts register 170F.
11. Remove the chicken, and C cook 2 to 3 minutes more to reduce sauce slightly, stirring occasionally. or until the desired thickness of sauce is achieved.