CHICKEN WITH SOUR CHERRY SAUCE
2 tablespoons butter
6 chicken breast halves without skin, boneless
3/4 teaspoon salt
1/2 cup dry white wine
1 pound sour cherries (reserve a few for garnish, if desired)
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup chicken broth
In large skillet, melt butter over medium-high heat. Add chicken skinned sides down in a single layer and cook until well browned. Turn chicken over and brown well on other side. Sprinkle chicken with 1/2 teaspoon salt.
Add wine and heat to boiling. Reduce heat to low; cover and simmer chicken until fork-tender about 10 minutes longer.
Meanwhile, remove stems from cherries. Cut cherries in half and remove pits.
In 2-quart saucepan, combine cornstarch and sugar until well-mixed. Gradually stir in chicken broth. When chicken is done, use a slotted spoon to transfer it to serving platter; cover with foil and keep warm.
Strain chicken cooking liquid into cornstarch mixture. Stirring constantly, heat to boiling. Stir in remaining 1/4 teaspoon salt and the pitted cherries. Cook until cherries are heated through.
Spoon some of sauce over chicken in platter. Pass remaining sauce in separate bowl. Garnish platter with fresh cherries, if desired.
Servings: 6
Source: Lucy Wing, Rebecca's Garden, July 2000
2 tablespoons butter
6 chicken breast halves without skin, boneless
3/4 teaspoon salt
1/2 cup dry white wine
1 pound sour cherries (reserve a few for garnish, if desired)
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup chicken broth
In large skillet, melt butter over medium-high heat. Add chicken skinned sides down in a single layer and cook until well browned. Turn chicken over and brown well on other side. Sprinkle chicken with 1/2 teaspoon salt.
Add wine and heat to boiling. Reduce heat to low; cover and simmer chicken until fork-tender about 10 minutes longer.
Meanwhile, remove stems from cherries. Cut cherries in half and remove pits.
In 2-quart saucepan, combine cornstarch and sugar until well-mixed. Gradually stir in chicken broth. When chicken is done, use a slotted spoon to transfer it to serving platter; cover with foil and keep warm.
Strain chicken cooking liquid into cornstarch mixture. Stirring constantly, heat to boiling. Stir in remaining 1/4 teaspoon salt and the pitted cherries. Cook until cherries are heated through.
Spoon some of sauce over chicken in platter. Pass remaining sauce in separate bowl. Garnish platter with fresh cherries, if desired.
Servings: 6
Source: Lucy Wing, Rebecca's Garden, July 2000
MsgID: 371120
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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