Recipe(tried): Chicken Breast with Michigan Dried Cherry Sauce

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 tarragon
1/4 cup dried tart (Montmorency) cherries*
1 tablespoon balsamic vinegar
1 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)