Chicken With Sour Cherries Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Chicken breasts-2 whole, skinned, boned, and pounded to 1/3 ? thick, (about 1 lb each), | ||
| Shallot | 1 Large, finley minced | |
| Fruit-scented vinegar-1/4 cup (sour cherry variety is the most preferred one) | ||
| Chicken stock | 1/4 Cup (16 tbs) | |
| Creme fraiche | 1/4 Cup (16 tbs) | |
| Liqueur | 1 Tablespoon | |
| Whole sour cherries-16 no, for garnish | ||
| Pitted Italian flat-leaf parsley, for garnish | ||
Directions
MAKING
1. Take butter and oil in a large sauté pan and heat the mixture.
2. Sauté the chicken breasts pieces until the meat color runs brown on both sides, it will take around 3 minutes against medium high flame.
3. Remove the chicken pieces for the sauté pan and set aside.
4. Change the flame into a slow one, and add the shallots for cooking into the sauté pan and continue cooking until the shallots become tender.
5. Add vinegar in it and continue cooking with high heat until the quantity of the ingredients reduced to about 2 tablespoons.
6. Add the stock, creme fraiche, and liqueur, and simmer the flame for 1 minute more, with occasional stirring.
7. Again place the chicken pieces and the juice collecting from the plate to the pan and cook about 5 minutes, or until done.
FINALIZING
8. arrange the chicken pieces on a palter
9. cover the plates so that the chicken pieces remain soft and warm
10. Turn the heat into a medium low one.
11. Allow the liquid to boil until it is reduced in quality with enhanced consistency.
SERVING
12. Add the cherries and cook for another 1 minute.
13. Spoon the sauce over each of the servings.
14. garnish the plate with parsley leaves before serve.
1. Take butter and oil in a large sauté pan and heat the mixture.
2. Sauté the chicken breasts pieces until the meat color runs brown on both sides, it will take around 3 minutes against medium high flame.
3. Remove the chicken pieces for the sauté pan and set aside.
4. Change the flame into a slow one, and add the shallots for cooking into the sauté pan and continue cooking until the shallots become tender.
5. Add vinegar in it and continue cooking with high heat until the quantity of the ingredients reduced to about 2 tablespoons.
6. Add the stock, creme fraiche, and liqueur, and simmer the flame for 1 minute more, with occasional stirring.
7. Again place the chicken pieces and the juice collecting from the plate to the pan and cook about 5 minutes, or until done.
FINALIZING
8. arrange the chicken pieces on a palter
9. cover the plates so that the chicken pieces remain soft and warm
10. Turn the heat into a medium low one.
11. Allow the liquid to boil until it is reduced in quality with enhanced consistency.
SERVING
12. Add the cherries and cook for another 1 minute.
13. Spoon the sauce over each of the servings.
14. garnish the plate with parsley leaves before serve.
Chef
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