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Chicken Breasts with Brandy Sour Cherry Sauce
Ingredients:
2 whole chicken breasts, skinned and halvedSalt and freshly ground pepper1 cup chicken stock1/4 cup brandy1/3 cup Chukar® Dried Tart Cherries1 tablespoon butter1 tablespoon vegetable oil1 large shallot, finely chopped1 teaspoon fresh thyme, finely chopped1/4 teaspoon brown sugar1/4 cup whipping cream
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Directions:
Pound chicken until 1/2 inch thick. Sprinkle with salt and pepper. Combine stock, brandy, and dried cherries and simmer 3 minutes or until cherries are plump. Set aside. In fry pan heat butter and oil over medium heat. Add chicken and saute for about 8 minutes or until chicken no longer pink turning once. Set chicken aside, keep warm. Saute shallots for 30 seconds. Stir in cherry mixture, bring to a boil; cook for 3 minutes or until slightly thickened. Stir in thyme, brown sugar and cream; cook 1 minute. While stirring, add salt and pepper. Pour over chicken, serve over rice cooked in chicken stock, add carrot rounds or matchsticks for color and crunch.
Note: Chukar Dried Bing or Rainier Cherries can be substituted, if so, omit brown sugar.
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