Pan Roasted Chicken With Cherries And Port On Buttered Spaetzle Recipes

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CHICKEN WITH CHERRY WINE SAUCE



Chicken with Cherry Wine Sauce image

My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. -Ben Diaz, Azusa, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
7 tablespoons butter, divided
2/3 cup dry red wine
1 tablespoon sugar
1/2 cup fresh or frozen pitted dark sweet cherries, thawed

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.

Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 46g protein.

CHICKEN BREASTS WITH CHERRIES AND PORT WINE



Chicken Breasts With Cherries and Port Wine image

From cooks.com but some changes by me to update ingredients and instructions. I like those cherries and I wanted a variety of recipes to use them in and here's another!

Provided by Oolala

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 chicken breasts
flour, to coat
salt
pepper
3 tablespoons butter
2 tablespoons oil
1/2 cup red wine
1/2 cup orange juice
6 slices lemon peel
2 tablespoons port wine
24 sweet cherries, canned (reserve 1/2 cup cherry juice from can)

Steps:

  • Season chicken with salt and pepper and dip chicken in flour.
  • Melt butter with oil. Fry chicken just until it changes color. (Meat is still raw inside.)
  • Remove chicken from pan and place chicken in 1 layer in baking dish.
  • Add the red wine, cherry juice, orange juice, lemon peel and port into the pan where the chicken was fried. Season with salt and pepper. Add cherries.
  • Pour this sauce over the chicken breasts. Bake, uncovered in casserole for 30 to 40 minutes (or until tender) at 350 degrees. Serve with the cherries and sauce poured over the chicken and a teaspoon of red currant jelly on the side. Garnish with parsley.

Nutrition Facts : Calories 561.3, Fat 35.6, SaturatedFat 12.3, Cholesterol 162.1, Sodium 200.5, Carbohydrate 5, Fiber 0.1, Sugar 3.4, Protein 45.7

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