Chicken with Cherry Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Boneless, |
chicken breast halves, boneless, skinless
|
*
|
| ½ | teaspoon |
black peppercorns
cracked |
|
| ½ | teaspoon |
coriander seeds
cracked |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¼ | cup |
white wine
|
*
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
kirsch (cherry brandy)
optional |
*
|
| ½ | cup |
sour cherries
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Boneless, |
chicken breast halves, boneless, skinless
|
*
|
| 2.5 | ml |
black peppercorns
cracked |
|
| 2.5 | ml |
coriander seeds
cracked |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 59 | ml |
white wine
|
*
|
| 237 | ml |
chicken broth
|
|
| 3E+1 | ml |
kirsch (cherry brandy)
optional |
*
|
| 118 | ml |
sour cherries
pitted |
*
|
Directions
Rub chicken breasts wth peppercorns and coriander.
Heat oil in skillet on medium heat.
Add chicken breasts and sauté until browned and cooked through, about 5 minutes per side.
Remove from skillet.
Add sugar, lemon juice and white wine and reduce until a syrup forms.
Add stock and brandy.
Simmer together until sauce is slightly thickened, then stir in the cherries.
Return chicken and any juices to skillet to reheat.
