Sunday, June 17, 2012
Chicken and Mushrooms with Cherry Sauce
Adapted from this Cooking Light recipe for Chicken in Cherry Marsala Sauce. We had cooking sherry and the Mrs. does not like Marsala. I have not done a great deal with sweet sauces for chicken. I loved it and think it is a great way to use dried Michigan cherries. This is a definite winner.
1/2 cup Dried cherries
1/2 cup Cooking sherry
4 tsp Olive oil
4 Skinless, boneless chicken breasts, cut in half lengthwise (around 1 1/2 lbs total)
1/2 tsp Kosher salt, divided
1/2 tsp black pepper, divided
1/3 cup Shallots, finely chopped (one larger shallot)
3 Sprigs fresh thyme
8 oz Mushrooms (white or baby portobellos) Thinly sliced.
2/3 cup Chicken broth
1. Combine cherries and cooking sherry in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
2. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook around 5 minutes on each side. Remove chicken from pan and sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Cover with foil and keep warm.
3. Add remaining olive oil to pan and then add shallots and thyme. Saute for around 1 minute. Then add the broth, cherry mixture, mushrooms, the remaining 1/4 tsp kosher salt, and remaining 1/4 tsp black pepper
4. Bring mixture to a boil, scraping the pan to loosen the browned bits. Leave the mixture at a boil for around a minute. Then reduce heat to medium and simmer for 3 minutes or until sauce is slightly thick. Pour over the chicken and serve.
Matches very well with a green vegetable and brown rice.