Food > Recipe Directory > Courses/Meal Type > Main Course > Cherry Chicken with Rosemary and Orange
Cherry Chicken with Rosemary and Orange Recipe
Cherry Chicken with Rosemary and Orange
Ingredients
- 1 lb (500 g) boneless skinless chicken breast
- ¼ tsp (1 mL) each salt and pepper
- 3 tbsp (50 mL) all-purpose flour (approx)
- 2 tbsp (30 mL) butter, divided
- ½ cup (125 mL) finely chopped shallots
- 1 tbsp (15 mL) minced fresh rosemary
- ¾ cup (175 mL) dry white wine
- 1/3 cup (75 mL) orange marmalade
- 2 tsp (10 mL) Dijon mustard
- 2 cups (500 mL) sour or sweet cherries, pitted and halved
Preparation
Flatten chicken to 1/2-in (1-cm) thickness using a mallet; season with salt and pepper, dredge with enough flour to coat. Discard remaining flour. Heat 1 tbsp (15 mL) of the butter in a large skillet set over medium heat. Add chicken and cook until golden, about 3 minutes per side; remove from pan.
Add remaining butter to pan. Stir in shallots and rosemary; sauté for 3 minutes or until softened. Stir in wine, marmalade and mustard. Return chicken to pan. Add cherries and reduce heat to medium-low. Simmer for about 10 minutes or until sauce is thickened. Serve cherry sauce spooned over chicken.
Makes 4 servings.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 345 |
| Fat (total) | 8 g |
| Carbohydrate | 31 g |
| Protein | 31 g |
| Fibre | 1 g |
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