Chicken Breast with Dried Cherry Sauce #Weekend Bites #Stoneridge Orchards Montmorency Cherries

This post is sponsored by Stoneridge Orchards. All opinions are my own.

Happy Holidays everyone. Thanks for stopping by today. I know you are busy cooking, wrapping, and possibly still shopping for presents. If you are baking for the holidays I'm certain you have dried cherries on hand for putting in cookies and breads. 


I hope that you will try Stoneridge Orchards, dried fruit. They have been farming their own delicious Montmorency Cherries for more than 40 years on their family farm. Stoneridge Orchards offers their berries, that are packed with antioxidants in convenient, re-sealable bags. All of Stoneridge Orchards¹ products are free from artificial colors, flavors, hydrogenated oils and sulfites.

Don't limit your use of cherries to baked goods they make a terrific sauce for poultry. I whipped up this topping for some chicken the other night and my family loved it. 

Traditionally cherry wine sauce is served over duck in France, but unless you hunt your own duck... it can be rather expensive to come by. Chicken and turkey taste just as good with this bright seasonal sauce.

Chicken Breast with Dried Cherry Sauce

by Diane Balch

simplelivingeating.com

preparation: 15 minutes                            serves: 4

Ingredients:

4 boneless, skinless chicken breasts (about 2.5 pounds)

1/2 cup of dried tart cherries 

about 1 cup red wine

1/2 cup of chicken broth

1 tablespoon of butter

salt and pepper

1 teaspoon or more corn starch for thickening

Directions:

1) Put cherries in a pyrex measuring cup. Cover with red wine. Microwave on high for 1 minute. Set aside so the cherries can plump. 

2) Whisk 1 teaspoon of corn starch into 1/2 cup chicken broth. Set aside.

3) Heat a large skillet on medium-high melt butter. Salt and pepper the chicken and cook about 5 minutes per side covered. Inside temperature of breasts should be about 160 degrees. 

4) Remove cook chicken and cover loosely with foil. 

5) Turn the skillet up to high and pour just the wine from the cherries that are soaking into the pan.

6) With a metal spatula scrap any brown pieces of chicken from the bottom of the pan. 

7) Slowing whisk in the chicken broth. Lower heat to medium and whisk until sauce begins to thicken then add cherries. (The sauce is not very thick. If you want it thicker put more corn starch in some chicken broth and whisk it before you add it to the wine cherry sauce.) 

8) Pour sauce over the chicken and serve.

Great with mashed potatoes and lemony spinach. 

Weekend Bites will be live 8:30 pm EST on Tuesday, December 23rd next week!!!

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