This recipe comes from "Cooking Light" magazine March/April 1993. The sauce can be made ahead and frozen for up to 6 months. I have taken this dish on picnics and served it at room temperature. I have also served it on halved, roasted Cornish game hens. Chicken Breast with Michigan Dried Cherry Sauce 1/4 cup all-purpose flour 1/4 teaspoon salt 4 (4-ounce) skinned, boned chicken breast halves vegetable cooking spray 1 tablespoon butter 1/2 cup cranberry juice cocktail 1/2 cup ruby port 3 tablespoons brown sugar (packed) 1/2 teaspoon dried whole tarragon1/4 cup dried tart (Montmorency) cherries* 1 tablespoon balsamic vinegar1 tablespoon cornstarch 2 tablespoons water Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag and shake to coat chicken with flour. Coat a large skillet with cooking spray. Add butter and place over medium heat until melted. Add chicken and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside and keep warm. Add cranberry juice, wine, brown sugar, whole tarragon, dried cherries and vinegar to skillet. Bring to a boil and simmer, covered, 5 minutes. Combine cornstarch and 2 tablespoons water; stir well and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken. Yield: 4 servings Dried Cherries (click here)
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