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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