Chicken With Cherry Wine Sauce Recipes

SHERRY WINE SAUCE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream and sherry. Mix all together. Add the chicken breasts and immerse them in the sauce.
• Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).

CHICKEN WITH CHERRY WINE SAUCE

Steps:

• Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.

CHERRY WINE CHICKEN

Steps:

• Preheat the oven to 150 degrees F (65 degrees C).
• Dissolve cornstarch in 1/4 cup reserved cherry juice in a bowl. Set aside.
• Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Brown chicken fillets in the hot oil, 5 to 7 minutes per side. Transfer chicken to a baking dish, cover, and place in the preheated oven to keep warm.
• Reduce heat under the skillet to medium and add shallots and garlic. Saute until nearly tender, 3 to 4 minutes. Add sage and rosemary and saute for 1 minute. Pour in cherry wine and bring to a low boil for 30 seconds, scraping the sides and bottom of the pan to deglaze by removing any drippings.
• Add any remaining cherry juice from the can, cherries, and cherry juice-cornstarch mixture to the skillet. Stir until liquid clarifies and starts to thicken, 8 to 10 minutes.
• Return chicken to the skillet, season with salt and pepper, and let simmer in sauce for 3 to 4 minutes. Transfer chicken to a platter and ladle sauce with cherries on top.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

CHICKEN THIGHS WITH CHERRY WINE SAUCE

Steps:

• 1. Cut cherries in half and remove stems and pits. Place in a sauce pan with all of the ingredients except for the corn starch and 3 tablespoons of the water. Bring ingredients to a boil. Reduce heat and let simmer.
• 2. For chicken: Place all of the dry ingredients for chicken in a large plastic bag. Shake to mix together.
• 3. Place 2-3 chicken thighs in the egg mixture then into plastic bag with flour mixture. Shake to coat chicken. Repeat process until all of the chicken is coated. Move chicken to a platter.
• 4. In a skillet. Heat the olive oil with the butter. Stir until butter is melted. Bring heat up to medium high heat.
• 5. Fry the chicken until golden brown and cooked through . Salt and pepper to taste.
• 6. Mix 2 TB corn starch with the 4 tablespoons of water until smooth. Mix icorn starch mixture into cherry sauce .Stir until it thickens.Remove from heat. ( if you want it thicker. Add a couple more tablespoons of water to a cop. Add another tablespoon of cornstarch . Stir and mix into cherry sauce.
• 7. Plate chicken. Spoon the Cherry sauce over each serving of chicken,and serve.