CHICKEN WITH CHERRY SAUCE
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.
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.
CHICKEN BREAST AND WHITE WINE CHERRY SAUCE WITH WILD RICE 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. The 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 pork chops, follow same instructions as chicken in Step 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. If using salmon filets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side. If using sirloin steaks or filets mignon, follow same instructions as chicken in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. 1 Start the Brussels Sprouts 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.Remove from burner. 2 Cook Rice and Add Brussels Sprouts 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, 2 tsp. olive oil, and a pinch of salt. Cover and set aside.While rice cooks, continue recipe. 3 Cook the Chicken Pat chicken dry, and season both sides with a pinch of salt and pepper.Place another 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 Cut chicken into 1/2" slices, if desired.Plate dish as pictured on front of card, topping chicken with white wine cherry sauce, and garnishing rice mixture with almonds and goat cheese (crumbling with your hands, if necessary). Bon appétit!
Nutrition Facts :
CHICKEN WITH WINE SAUCE
Plum wine and fresh mushrooms transform these chicken breasts into something wonderfully special and flavorful. This makes a perfect last-minute dish for drop-in guests. -Kathleen Valle, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 131mg cholesterol, Sodium 266mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
CHICKEN THIGHS WITH CHERRY WINE SAUCE
This a wonderful simple savory chicken dish to make. The cherry Wine sauce makes the chicken very delicious. I changed up a basic sauce recipe I had. I added herbs and wine to it. Then, I paired it with my own chicken recipe. They go very well together. My family and I were delighted with the flavors in this dish. I had 2...
Provided by Nor Mac
Categories Chicken
Time 35m
Number Of Ingredients 19
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.
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.
More about "chicken with cherry wine sauce food"
BALSAMIC ROASTED CHICKEN WITH EASY CHERRY SAUCE
From notenoughcinnamon.com
5/5 (1)Total Time 1 hr 45 minsCategory Main CourseCalories 382 per serving
- Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Place chicken in a large bowl or a large Ziplock bag and cover with marinade. If using a bowl, cover with plastic wrap. Refrigerate overnight or at least 3 hours (but overnight is best!). If you can, turn the chicken in marinade once or twice.
- While chicken is cooking, prepare the sauce. Combine cherries, honey and 1/3 cup water in a medium saucepan. Bring to a boil, stirring often.
CHICKEN WITH CHERRY-WINE PAN SAUCE - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)Servings 4Install 108
- 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.
CHICKEN AND CHERRY RED WINE SAUCE RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 910 per serving
SKILLET CHERRY CHICKEN WITH WHITE WINE SAUCE - WHOLE …
From wholeandheavenlyoven.com
CHICKEN THIGHS WITH CHERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
ONE-PAN ROASTED CHICKEN WITH SHERRY VINEGAR SAUCE - FOOD52
From food52.com
CHICKEN BREAST WITH WHITE WINE CHERRY SAUCE RECIPE - HOME CHEF
From homechef.com
GRILLED HONEY CHICKEN WITH CHERRY SAUCE - RECIPE GIRL
From recipegirl.com
ITALIAN CHICKEN WITH CAPERS AND CHERRY TOMATO SAUCE - SIP AND …
From sipandfeast.com
TOMATO SPINACH WHITE WINE CHICKEN • SALT & LAVENDER
From saltandlavender.com
CHICKEN IN WHITE WINE SAUCE - COOKING CLASSY
From cookingclassy.com
CHICKEN WITH CHERRY PAN SAUCE RECIPE | HELLOFRESH
From hellofresh.com
CHICKEN WITH CHERRY SAUCE – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
BRAISED CHICKEN WITH ARTICHOKES, PEPPERS AND SAUSAGE
From washingtonpost.com
CHERRY CHICKEN - WAVES IN THE KITCHEN
From wavesinthekitchen.com
FROZEN ARTICHOKES ARE THE SECRET STAR IN THIS ONE-POT CHICKEN DISH
From detroitnews.com
CHICKEN WITH CHERRY WINE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF …
WINE GUY: THESE NEW B.C. WHITES ARE FRESH AND FUN
From theprovince.com
CHICKEN WITH CHERRY SAUCE RECIPE - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love