Chicken Breasts with Brandy Sour Cherry Sauce
  • 2 whole chicken breasts, skinned and halved
  • Salt and freshly ground pepper
  • 1 cup chicken stock
  • 1/4 cup brandy
  • 1/3 cup Chukar® Dried Tart Cherries
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 large shallot, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1/4 teaspoon brown sugar
  • 1/4 cup whipping cream
from Chukar Cherries - www.chukar.com

Chicken Breasts with Brandy Sour Cherry Sauce (continued)
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.
from Chukar Cherries - www.chukar.com