CHICKEN WITH CHERRY WINE SAUCE
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
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.
CHERRY WINE CHICKEN
This has become a family favorite. The prep time is a little long, but my family gathers around the kitchen and helps slice and chat while we get everything ready. Good for a cold, mid-winter night. You may garnish with parsley. Serve piping hot with garlic roasted or mashed potatoes, and stir-fried asparagus.
Provided by AnniecatMT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 22.7 g, Cholesterol 22.4 mg, Fat 10 g, Fiber 1.4 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 54.5 mg, Sugar 13.4 g
TANGY CHERRY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
- In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
CHERRY CHICKEN
Steps:
- Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
- Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
- Meanwhile, pit the cherries and set aside.
- To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
- Slide the pan into the oven and rotate every 10-12 minutes.
- Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
- When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
- Serve warm, with crunchy sea salt and freshly grinded black pepper.
CHICKEN BREAST WITH WHITE WINE CHERRY SAUCE AND WILD RICE WITH GOAT CHEESE AND BRUSSELS SPROUTS
You may not think "white wine" and "cherry" is a great combo. As in, "what's this cherry doing in the middle of my Pinot Grigio? I didn't order sangria!" But this is cooking, not drinking, and white wine and cherry make for a delicious combination. Thie mix of sweet and slight acid matches the tender chicken perfectly. And for buttery notes, put down that glass of chardonnay, and add actual butter. Drinks are lovely, but dinner is better. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
Provided by Chef Ryan Pugh
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY Strip Steak, follow same instructions as chicken in Steps 2 and 3, cooking until steak reach minimum internal temperature, 9-11 minutes per side. Halve to serve. If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve. 1 Cook the Rice Bring a medium pot with wild rice and 11/2 cups water to a boil. Lower to a simmer, cover, and cook until tender, 20-24 minutes.Remove from burner. Break up rice and stir in Brussels sprouts (prepared in a later step), 2 tsp. olive oil, and a pinch of salt. Cover and set aside.While rice cooks, prepare ingredients. 2 Prepare the Ingredients Trim stems off Brussels sprouts and halve lengthwise. Place cut-sides down and slice thinly.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add Brussels sprouts to hot pan. Stir occasionally until lightly browned and tender, 7-9 minutes.[NEW PIC: brussels in pan] 3 Cook the Chicken Pat chicken dry, and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer to a plate and tent with foil. Reserve pan; no need to wipe clean. 4 Make the White Wine Cherry Sauce Return pan used to cook chicken to medium heat. Add white wine, demi-glace, cherry jam, and 2 Tbsp. water to hot pan. Bring to a simmer.Once simmering, stir often until thickened, 2-3 minutes.Remove from burner and swirl in butter. 5 Finish the Dish Slice chicken into 1/2" slices, if desired.Plate dish as pictured on front of card, topping chicken with white wine cherry sauce, and garnishing wild rice-Brussels sprouts with almonds and goat cheese (crumbling with your hands, if necessary). Bon appétit!
Nutrition Facts :
PAN-ROASTED CHICKEN WITH CHERRIES AND PORT ON BUTTERED SPAETZLE
An old world combination of chicken and cherries in a dark port wine sauce with homemade spaetzle in brown butter.
Provided by Ben S.
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Make spaetzle first: Combine the milk, eggs, salt and nutmeg in the container of a food processor or blender. Blend until smooth, about 30 seconds. Add flour and blend for another 30 seconds, or until smooth. Batter will be thick and sticky.
- Bring a large pot of salted water to a boil. Pour some of the batter into a potato ricer held over the boiling water. Press through to form strands. Stir gently as it hits the water to prevent sticking. Simmer until the spaetzle float to the surface then remove with a slotted spoon to a large buttered baking dish. Continue with remaining batter. This can be done up to 2 hours in advance. Let stand at room temperature.
- On a sheet of waxed paper or paper plate, combine the flour, salt and pepper. Coat the chicken in the mixture, patting off the excess to leave a fine even film. Reserve excess flour. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add olive oil. When bubbling hot, add the chicken with the skin side down. Cook until golden brown, turn and cook until browned on the other side. Transfer to a platter and tent with aluminum foil to keep warm.
- In a separate skillet, melt 2 tablespoons of butter over medium-high heat and add 1 tablespoon of olive oil. Add the chicken livers and cook, without moving, for about 2 minutes per side. Livers should still be pink in the middle. Transfer to the platter with the chicken.
- Wipe out the first skillet with paper towels. Add 2 tablespoons of butter and 1 tablespoon olive oil. Heat over medium-high heat until bubbly and hot. Add cherries, port wine and chicken stock and bring to a simmer. Cook until reduced by a third. Stir together the cornstarch and cold water; stir into the sauce and cook until thick. Add the chicken breasts, skin side up. Tilt pan and spoon sauce over them. Add chicken livers to the skillet and turn to coat each one with the sauce. Keep warm over low heat.
- Melt 1/2 cup butter in a large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
- To serve, pile spaetzle on a large platter and top with the chicken and sauce.
Nutrition Facts : Calories 923.5 calories, Carbohydrate 65 g, Cholesterol 510.7 mg, Fat 43.3 g, Fiber 3.3 g, Protein 57.6 g, SaturatedFat 21.1 g, Sodium 1081.7 mg, Sugar 10.7 g
CHICKEN BREASTS WITH CHERRY SAUCE
I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
CHICKEN BREASTS WITH CHERRIES AND PORT WINE
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
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
CHICKEN BREASTS WITH PORT AND DRIED CHERRY SAUCE
Make and share this Chicken Breasts With Port and Dried Cherry Sauce recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken and dredge it in the flour. Shake off excess.
- Mix the sauce ingredients in a bowl and set aside.
- In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
- Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
- Transfer to a plate and keep warm.
- Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
- Spoon over the chicken and serve immediately.
DUCK WITH PORT-CHERRY SAUCE
Steps:
- Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
- Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
- Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
- Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
- Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
CHICKEN, MUSHROOMS, AND TOMATOES WITH PORT WINE
Steps:
- Sprinkle chicken with salt and pepper. Drop garlic into a small saucepan of boiling water, cook for 5 minutes, set aside. Heat butter in a heavy skillet and add chicken pieces. Cook over medium high heat until lightly browned on one side, about 1 minute. Turn and cook about 1 minute on the second side. Add mushrooms and cook, turning chicken occasionally, about 2 minutes. 4 Add shallots and the garlic cloves. Add Port wine, tomatoes, salt and pepper to taste. Cover and cook 10 minutes, or until chicken is cooked through. Transfer chicken and tomatoes to a warm platter. Cook sauce down a minute or two. Pour onto chicken. Serves 4.
Nutrition Facts :
CHERRY-PORT SAUCE RECIPE
The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 40m
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 4 minutes.
- Stir in port, vinegar, cherries, and dark brown sugar. Bring to a boil, then reduce heat to a simmer and cook until sauce has reduced by half, about 30 minutes.
- Stir in remaining tablespoons of butter; season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating when ready to use. This Recipe Appears In Grilling: Peppered Duck Breasts with Cherry-Port Sauce
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 73 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT
Steps:
- Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- When ready to cook the duck, preheat the oven to 375 degrees F.
- Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
- In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
- Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
- Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
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- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
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- Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat. Measure out 4 teaspoons of the flour to a small bowl and whisk in 1/4 cup port (or cranberry juice cocktail) until smooth (discard the remaining flour).
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle, about 4 minutes per side. Transfer to a plate.
- Add the remaining 1 teaspoon oil and garlic to the pan; cook, stirring, until fragrant, about 30 seconds. Add the flour-port mixture, the remaining 1/2 cup port (or juice), broth, dried cherries (or dried cranberries), olives, vinegar, brown sugar and oregano. Bring to a boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened, 4 to 6 minutes.
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- Pound chicken breasts to an even thickness then brush both sides with extra virgin olive oil and season with salt and pepper. Heat a large skillet over medium-high heat (6/10) then add chicken and saute until no longer pink, 3-4 minutes a side. Remove to a plate then tent with foil to keep warm.
- Melt 1 Tablespoon butter in same skillet then add shallots and saute until tender, 2 minutes. Add wine, chicken broth, balsamic vinegar, and fresh cherries, if using, then simmer until sauce is reduced by nearly half, 3-4 minutes. If using frozen cherries, add now with thyme then continue to reduce sauce until slightly thickened, 2-3 minutes, pressing down on cherries gently with the back of a wooden spoon.
- Remove skillet from heat then stir in remaining Tablespoon butter and lemon juice. Spoon over chicken breasts then serve.
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- In a medium saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to 2 cups, about 1 hour. Strain the garlic broth into a bowl.
- In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.
- Preheat the oven to 350°. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the oil in the skillet. Arrange the potato slices in the pan, overlapping them slightly. Set the chicken skin side down on top of the potatoes. Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top. Roast the chicken for 20 minutes. Reduce the oven temperature to 300° and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.
- Preheat the broiler and arrange the rack 6 inches from the heat. Turn the chicken skin side up and broil until the skin is golden and crisp, about 8 minutes. Garnish with celery leaves and serve.
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