Sautéed Chicken with Cherry Port Sauce*

Mains | Entertaining, Holiday, Kid Friendly | Fruits, Poultry

SERVES 4 - START TO FINISH: 22 minutes
Recipe Scoop Sautéed Chicken with Cherry Port Sauce*

Cooking Notes

We have rewritten this recipe to make it jive with our cooking style and to reduce the sodium content, but the basic flavors and ingredients are the same. Our thanks go to the National Chicken Council for the recipe and photograph.

Use cherries canned in juice, NOT cherry pie filling.

Sautéed Chicken with Cherry Port Sauce*

8 boneless chicken breast halves (about 1 pound), defrosted if frozen
½ cup port wine
2 tablespoons dried cherries
1 tablespoon flour
2 tablespoons unsalted butter, divided use
2 cups fat-free, reduced-sodium chicken broth
1 can (14 ½ ounces) tart cherries, drained and juice reserved*
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 shallot, peeled and chopped
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme leaves
Rice, for serving if desired

Cut chicken into slices about 1/4-inch thick. Set aside.

In a small bowl, combine port and dried cherries, and set aside. In another small bowl, blend together flour and 1 tablespoon of butter to make a smooth paste. Set aside.

In a small saucepan, combine chicken broth and drained cherry juice. (Set the canned cherries aside.) Boil mixture over high heat and reduce to ½ cup.

While broth mixture reduces, sprinkle chicken with salt and pepper. In a large sauté pan, melt remaining 1 tablespoon butter and olive oil over medium heat. Add chicken and brown until golden, about 3 minutes per side. Remove to a plate and cover with foil.

In the same sauté pan, add shallots, and sauté until soft and translucent, about 1 minute. Add reserved port and dried cherries. Stir to scrape up browned bits from bottom of pan. Bring to a boil and reduce slightly by boiling for about 1 minute. Add reduced broth/cherry juice and lemon juice and boil for another 1 minute.

Stir reserved flour/ butter mixture into sauce. Cook over medium heat for about 2 minutes, or until sauce is slightly thick. Add reserved canned cherries and thyme to pan. Stir to combine. Return chicken to pan along with any accumulated juices. Warm for 1 minute.

Serve chicken at once, over wild or brown rice if desired, spooning sauce and cherries over chicken slices.

Sautéed Chicken with Cherry Port Sauce*

Approximate Values Per Serving (without rice): 338 calories (34% from fat), 12.5 g fat (5 g saturated), 81 mg cholesterol, 28 g protein, 20 g carbohydrates, 2 g dietary fiber, 632 mg sodium

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