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Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| salt: 1/2 tsp |
| chicken breasts: 4 breasts (halved) |
| salted butter: 1 tsp |
| sweetened cranberry juice: 1/2 cup |
| port wine: 1/2 cup |
| light brown sugar (packed): 4 tsp |
| fresh tarragon: 1 tsp (dried) |
| dried cherries (chopped): 1/4 cup |
| balsamic vinegar: 1 tsp |
| cornstarch: 1 tsp |
| water: 2 tsp |
Chicken with Dried Cherry Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Place flour and salt in a bag-add chicken-shake to coat.
- Melt butter in a large skillet over medium heat.
- Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
- Remove chicken and set aside, keeping warm.
- Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
- Cover and reduce heat, simmering for 5 minutes.
- Combine cornstarch and water-add to juice mixture.
- Bring to a boil and boil for 1 minute, stirring constantly.
- Remove from heat.
- Serve sauce with chicken.