CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chicken Breasts With Red Wine And Sour Cherry Pan Sauce

Frances's
recipe box

Printview my recipes
this recipe viewed 27 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

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.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chicken Breasts In Mushroom Wine Sauce
   by sgre52160



6 boneless, skinless chicken breasts 1 pkg onion soup mix 1 can cream of mushroom soup 1 cup red wine Sliced mushrooms Preheat oven to 350. Arrange chicken in a sprayed baking pan. Mix next




Chicken Breasts With White Wine Sauce
   by sgre52160



4 boneless chicken breasts 1/4 cup flour Salt and pepper to taste 2 Tbsp canola oil 1/2 cup shredded Monterey Jack cheese 1/2 cup white wine 8 oz fresh mushrooms, sliced 1/4 cup fresh parsley




Chicken Breasts With White Wine Mushroom Sauce
   by sgre52160



4 boneless, skinless chicken breasts, seasoned with salt and pepper 3 tbsp butter 2 clove garlic, minced 1 1/2 cups sliced mushrooms 1/2 cup dry white wine 1/2 tsp thyme Pepper, to taste 1/2 ts




Chicken Breasts And Wine With Mushroom-garlic Sauce
   by sgre52160



3 tbsp oil 2 tbsp butter 6 oz small mushrooms, thinly sliced Salt and pepper 1 large shallot, minced 3/4 cup dry white wine 3/4 cup chicken stock or broth 3 cloves (medium) garlic, mi




Baked Chicken Breasts In Wine
   by sgre52160



3 large breasts, boned, skinned, and halved Salt and pepper to taste 1/2 cup dry white wine 1 clove minced garlic 4 tbsp grated Parmesan cheese Paprika Season chicken with salt and pepper. M





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.