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Chicken With Cherry Sauce Recipe
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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 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. -----
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