|
|
 |
| General Category : Main Course |
|
| Food Group : Fruits, Poultry-Chicken |
|
|
|
|
| Serve with mashed potatoes or a mixture of white and wild rice. |
|
|
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.
|
|
|
Nutritional information
|
|
Per Serving: 345 cal (21% from fat), 8 g fat, 31 g carb, 31 g protein, 1 g fibre. Excellent source vit A, niacin.
Fast & Easy: 30 minutes or less (prep and cooking time).
Light |
|
|
Calories : 345
|
|
|
