Chicken Breast with Michigan Dried Cherry Sauce

    1/4 cup all-purpose flour
    1/4 tsp salt
    4 (4 oz.) skinned, boned chicken breast halves
    Vegetable cooking spray
    1 tbsp margarine
    1/2 cup cranberry juice cocktail
    1/2 cup ruby port or other sweet red wine
    3 tbsp brown sugar
    1/2 tsp dried whole tarragon
    1/4 cup dried tart cherries
    1 tbsp balsamic vinegar
    1 tbsp cornstarch
    2 tbsp water

Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat chicken with flour.

Coat a large skillet with cooking spray. Add margarine and place over medium heat until margarine melts.Add chicken and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm. Add cranberry juice, wine, brown sugar, whole tarragon, dried cherries, and vinegar to skillet. Bring to a boil, and simmer, covered, 5 minutes.

Combine cornstarch and 2 tablespoons water; stir well, and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken.

4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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