Chicken With Cherry Sauce

Course : Chicken
Serves: 2
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1 can pitted dark cherries -- (8 3/4 oz.)
1 medium green onion -- thinly sliced
1 teaspoon cornstarch
1/2 teaspoon chicken bouillon
1 dash pepper
2 whole chicken breast halves -- boneless and skinless
1 tablespoon cooking oil

Preparation / Directions:

Drain the cherries, reserving 1/3 c. of the juice. Place the juice in a 1/2 c. measuring cup and fill with water until filled. Combine cherry juice mixture, green onion, cornstarch, bouillon, and pepper. Set mixture and cherries aside. Lightly season the chicken with salt and pepper. Then pound with the flat side of a meat mallet to 1/4 inch thickness. In a large skillet, cook the chicken in hot oil over medium heat for 6-8 minutes or until it is tender and no longer pink. Transfer the chicken to individual plates and keep warm. Stir the sauce and add to the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cherries and heat through. To serve, spoon some of the sauce over the chicken.


Nutritional Information:

318 Calories (kcal); 20g Total Fat; (58% calories from fat); 30g Protein; 2g Carbohydrate; 93mg Cholesterol; 100mg Sodium

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