Pan Seared Chicken with Cherry-Tarragon Sauce
1/4 cup all-purpose flour
2 tsp. smoked paprika
1 tsp dry mustard
8 skinless, boneless chicken breasts
2 Tbsp. olive oil
2 cups fresh or thawed frozen dark pitted sweet cherries
2 Tbsp. snipped fresh tarragon
3 cloves garlic, minced
1 cup dry red wine or cherry juice
1/2 cup chicken broth
2 Tbsp. butter
2 cups hot cooked couscous, rice, or pasta
1/4 tsp each salt and pepper
In a shallow dish combine flour, paprika, mustard, 1/4 tsp salt, and 1/4 tsp pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.
Add cherries, tarragon, and garlic to skillet. Cook and stir over medium heat for 1 minute. Stir in wine (or cherry juice) and broth. Simmer, uncovered 3 to 5 minutes or until sauce is reduced to about two cups. Stir in butter until melted. Season to taste with additional salt and pepper.
To serve, spoon sauce over chicken and serve with couscous. If desired, serve with additional fresh tarragon.
Makes 4 servings.
Tuesday, April 26, 2011
Variety's the very spice of life, That gives it all its flavor.
Labels:
cherries,
cherry juice,
chicken,
chicken broth,
pan seared,
paprika,
red wine,
tarragon
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