Chicken Breasts with Cherry Sauce
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings (2 cups 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.
Ingredients
-
1/3 cup all-purpose flour
-
1 teaspoon salt
-
6 boneless skinless chicken breast halves (6 ounces each)
-
1/4 cup butter, cubed
-
3/4 cup sugar
-
3/4 cup orange juice
-
1/4 cup chopped onion
-
1 teaspoon grated orange zest
-
1/4 teaspoon ground ginger
-
1/4 teaspoon ground cinnamon
-
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
-
2 teaspoons cornstarch
-
1 tablespoon water
Directions
-
1.
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.
-
2.
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.
-
3.
Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°.
-
4.
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
1 each: 266 calories, 9g fat (5g saturated fat), 36mg cholesterol, 485mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC