1/4 C. all-purpose flour
2 T. all-purpose flour
1/2 tsp. table salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
4 tsp. olive oil
4 medium scallion(s), very thinly sliced
2 medium garlic clove(s), minced
4 fl oz brandy
1/3 C. chicken broth, low sodium
1/2 tsp. sugar
4 items plum(s), peeled and sliced
2 nectarine(s), peeled and sliced

Combine flour, salt, pepper, and nutmeg on a sheet of wax paper. Dredge chicken in mixture to coat all over. Heat 2 tsp. oil in a nonstick skillet, then add scallions and garlic. Sauté until soft. Transfer to a plate. Heat remaining 2 tsp. of oil in skillet. Add chicken and brown 3 to 4 minutes on each side. Stir in brandy, broth and sugar, then return scallions to pan. Bring to a boil, then add plums. Reduce heat, cover and simmer until chicken is cooked through, about 5 minutes. Add nectarines and cook, stirring occasionally, until heated through.