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Ingredients
- 2 cups chicken broth
- 1 14.5 oz can tart cherries drained, and juice reserved
- 1/2 cup port wine
- 2 Tbsp dried cherries
- 1 Tbsp flour
- 2 Tbsp butter divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 approx. 1 lb chicken cutlets thinly sliced
- 1 Tbsp olive oil
- 1 shallot chopped
- 1 Tbsp lemon juice
- 1 tsp fresh thyme
- 2 cups prepared wild or brown rice
Ingredients
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Instructions
- In a small saucepan, combine chicken broth and drained cherry juice. Boil over high heat and reduce to 1/2 cup.
- In a small bowl, combine the port and dried cherries; reserve. In another small bowl, blend together flour and 1 tablespoon butter to make a smooth paste, reserve.
- While broth mixture is reducing, sprinkle salt and pepper on the chicken. In a large sauté pan, melt remaining butter and olive oil over medium heat. Brown sliced cutlets until golden, approx. 3 minutes per side. Remove to a plate and cover with foil.
- In the same pan, add the shallot and sauté until soft and translucent, about 1 minute. Add port and cherries; stir to scrape up browned bits on bottom of pan. Bring to a boil and reduce slightly by boiling for approx. 1 minute.
- Add reduced broth/cherry juice and lemon juice and boil for another minute. Stir flour/butter paste into the sauce. Cook over medium heat for approx. 2 minutes or until sauce is slightly thickened.
- Add can of tart cherries and thyme to pan; stir to combine. Return chicken to pan along with any accumulated juices; warm for one minute.
- Serve chicken cutlets over wild or brown rice. Spoon sauce and cherries over cutlets.
Recipe Notes
Recipe and photo courtesy of The National Chicken Council.
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