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Chicken Breasts With Red Wine And Sour Cherry Pan Sauce

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Serves/Makes: 2
Ready in: 30-60 minutes

  • 2 boneless, skinless chicken breast halves
  • salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoon butter or margarine
  • 1 1/2 tablespoon olive oil

***Pan Sauce***

  • 2/3 cup red onions, finely diced
  • 1 cup chicken stock or broth
  • 2/3 cup dried tart cherries
  • 1/2 cup dry red wine
  • 2 strips lemon zest, 2" length
  • 2 teaspoons light brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon ground thyme
  • salt and pepper, to taste
  • 3 drops fresh lemon juice
  • 3 teaspoons butter or margarine

For Chicken: Sprinkle chicken breasts on both sides with salt and pepper. Coat each with flour.

In a preheated skillet over medium heat, add butter and cook until fragrant and nut-brown. Add olive oil, swirling into butter to mix well. Saute chicken until rich nut-brown on outside and done in center, approximately 5 minutes each side.

For Pan Sauce: Remove chicken breasts from pan. Pour off all but 1 teaspoon fat from skillet and set pan over medium-high heat. Add diced red onions and cook, stirring until just starting to soften and brown.

Add wine. Bring to a boil, stirring to loosen and dissolve any browned bits, and cook for 1 minute. Add stock and dried cherries along with lemon zest, brown sugar, vinegar, and thyme. Bring to a boil over high heat and cook, stirring often, until reduced by half and thickened, about 2 minutes.

Discard zest. Season with salt and pepper to taste. Add a few drops fresh lemon juice, then swirl in 3 teaspoon butter. Pour over breasts and serve.

Recipe Source: "The Joy of Cooking"


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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