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Chicken with Cherry Sauce

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Submitted by woodpigeon

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

4 4
½ 2.5
TEASPOON ML BLACK PEPPERCORNS
cracked
½ 2.5
TEASPOON ML CORIANDER SEEDS
cracked
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML SUGAR
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
¼ 59
CUP ML WHITE WINE *
1 237
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML KIRSCH (CHERRY BRANDY)
optional *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 92 71% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 86mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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