| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless chicken | |
| Breasts | ||
| 1/2 | ts | Cracked black peppercorns |
| 1/2 | ts | Cracked coriander seeds |
| 2 | tb | Olive oil |
| 1 | tb | Sugar |
| 2 | tb | Fresh lemon juice |
| 1/4 | c | White wine |
| 1 | c | Chicken stock |
| 2 | tb | Cherry brandy, optional |
| 1/2 | c | Pitted sour cherries |
INSTRUCTIONS
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@odyssee.net (Jacques Lorrain) on Jul 26, 1997
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