CHICKEN WITH DARK CHERRY SAUCE
it's all about the sauce!
Provided by ali Bresnahan
Categories Fruit Sauces
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Wash chicken; pat dry. Melt oil and butter in large skillet, brown chicken breasts well on both sides, lower heat, cover pan and cook until done.
- 2. For DARK CHERRY SAUCE: Drain syrup from cherries into a 2-cup measure; add water to make 1-1/2 cups. (Save cherries for Step 4.)
- 3. In a small pan, blend a few tablespoons cherry syrup into cornstarch until smooth; stir in remaining syrup, mustard, molasses, tabasco and salt. Cook over low heat, stirring constantly, until mixture thickens and boils 3 minutes.
- 4. Stir in cherries and lemon juice; heat slowly just until bubbly. Spoon hot Dark Cherry Sauce over chicken and serve immediately.
CHICKEN WITH CHERRY WINE SAUCE
My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. -Ben Diaz, Azusa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.
Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 46g protein.
TANGY CHERRY CHICKEN
This one is for Neil Diamond. I just love that "Cherry" song and he still "has the way to move me, Baby!"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
- In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
CHERRY CHICKEN
Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.
Provided by Daveeda
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
- Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
- Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g
GRILLED CHICKEN WITH CHERRY SAUCE
Make and share this Grilled Chicken With Cherry Sauce recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 55m
Yield 6 chicken breast, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high heat.
- Heat a medium saucepan over medium-high heat, and add oil to the pan, swirl to coat.
- Add onion to pan, and saute for 2 minutes, stirring occasionally.
- Add garlic to pan and saute 1 minute stirring constantly.
- Stir in cherry cola, and the next 4 ingredients through and including chili powder, and bring to a boil.
- Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally.
- Set 6 tablespoons of sauce aside.
- Combine sugar, and the next 3 ingredients through and including cumin, and stir well.
- Rub this mixture evenly over both sides of chicken.
- Arrange chicken on a grill rack, coated with cooking spray, and baste with 3 tablespoons of the remaining sauce.
- Grill for 5 minutes.
- Turn chicken over, and baste with the remaining sauce, and grill chickenfor 5 minutes, or until done.
- Serve with remaining sauce.
Nutrition Facts : Calories 361.8, Fat 18.5, SaturatedFat 4.8, Cholesterol 109.7, Sodium 476, Carbohydrate 11.4, Fiber 0.6, Sugar 9.7, Protein 36.3
CHICKEN IN BALSAMIC CHERRY SAUCE
YUMMMM! This one is a winner in our book too. I was a little unsure cherries and balsamic would mix. I was pleasantly surprised. The flavors complemented one another wonderfully.
Provided by G F
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- 1. Pat dry chicken and season with salt.
- 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
- 3. Add broth, bring heat to high and reduce by half.
- 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
- 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.
CHICKEN BREASTS WITH CHERRY SAUCE
I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
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ROASTED BLACK CHERRY BALSAMIC CHICKEN - SAVORY SPICERACK
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Ratings 1Category MainCuisine AmericanEstimated Reading Time 7 mins
- Start by poking holes in the chicken. Or scoring the skinless side of the chicken (You do this by by making a number of shallow cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.)
- Place the chicken, marinade garlic, and balsamic vinegar in a ziploc bag. Make sure that the vinegar and garlic is completely covering the chicken. Marinate the chicken for 2 to 8 hours (I usually let my chicken marinate overnight for about 8 hours.)
CHERRY SAUCE CHICKEN - SOBEYS INC.
From sobeys.com
3.5/5 (4)Total Time 50 minsServings 4Calories 340 per serving
- Preheat oven to 400°F (200°C). In a small bowl, combine salt, cumin and coriander and rub into all sides of thighs. In a large skillet, heat oil over medium-high heat. Place 4 thighs, skin side down, in skillet and cook until fat starts to render and skin becomes crispy and brown, about 3 to 5 min. Turn thighs over and cook for another 3 to 5 min. Set aside. Sear second batch.
- Transfer thighs to a baking sheet and roast until chicken is cooked through and juices run clear, about 20 to 25 min.
- Meanwhile, in a medium saucepan, combine cherries, 1/2 cup (125 mL) water, sugar and vinegar. Simmer over medium-low heat, mashing cherries lightly with a fork until they release their liquid and thicken into a sauce, about 10 min. Season sauce with pepper and serve with chicken thighs.
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5/5 (1)Total Time 1 hr 45 minsCategory Main CourseCalories 382 per serving
- Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Place chicken in a large bowl or a large Ziplock bag and cover with marinade. If using a bowl, cover with plastic wrap. Refrigerate overnight or at least 3 hours (but overnight is best!). If you can, turn the chicken in marinade once or twice.
- While chicken is cooking, prepare the sauce. Combine cherries, honey and 1/3 cup water in a medium saucepan. Bring to a boil, stirring often.
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