Ingredients Jump to Instructions ↓

  1. 4 Boneless, skinless chicken

  2. Breasts

  3. 1/2 teaspoon Cracked black peppercorns

  4. 1/2 teaspoon Cracked coriander seeds

  5. 2 tablespoons Olive oil

  6. 1 tablespoon Sugar

  7. 2 tablespoons Fresh lemon juice

  8. 1/4 cup White wine

  9. 1 cup Chicken stock

  10. 2 tablespoons Cherry brandy, optional

  11. 1/2 cup Pitted sour cherries

Instructions Jump to Ingredients ↑

  1. Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add chicken breasts and saute until browned and cooked through, about 5 minutes per side. Remove from skillet. Add sugar, lemon juice and white wine and reduce until a syrup forms. Add stock and brandy. Simmer together until sauce is slightly thickened, then stir in the cherries. Return chicken and any juices to skillet to reheat. Serves 4. Posted to MM-Recipes Digest V4 #193 by jarin@... (Jacques Lorrain) on Jul 26, 1997


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