4 Boneless, skinless chicken Breasts 1/2 ts Cracked black peppercorns 1/2 ts Cracked coriander seeds 2 tb Olive oil 1 tb Sugar 2 tb Fresh lemon juice 1/4 c White wine 1 c Chicken stock 2 tb Cherry brandy, optional 1/2 c Pitted sour cherries Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add chicken breasts and saute 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. Serves 4. -----
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Ingredients: 1 can Oregon Pitted Dark Sweet Cherries 1 tablespoon olive oil 1/2 cup chopped onion 1 tablespoon chopped garlic 1/4 cup honey 2 tablespoons rice vinegar 2 teaspoons hot mustard 3/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup dried tart cherries 6 (6 1/2 ounces each) skinless, boneless chicken breast halves Salt and pepper to taste 6 rosemary sprigs for garnish
Instructions: 1. To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry syrup. 2. In a blender, puree the drained cherries until smooth. 3. In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes. 4. Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done. 5. To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig.
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In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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