Chicken Breast with Michigan Dried Cherry Sauce

¼ cup all-purpose flour
¼ tsp salt
4 (4 oz) boneless, skinless chicken breast halves
Vegetable cooking spray
1 tbsp margarine
½ cup cranberry juice cocktail
½ cup ruby port or other sweet red wine
3 tbsp brown sugar
1/2 tsp dried whole tarragon
¼ 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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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