Recipe - Chicken With Cherry Sauce

4 Boneless, skinless chicken
Breasts
One half teaspoon Cracked black peppercorns
One half teaspoon Cracked coriander seeds
2 tablespoon Olive oil
1 tablespoon Sugar
2 tablespoon Fresh lemon juice
One fourth cup White wine
1 cup Chicken stock
2 tablespoon Cherry brandy, optional
One half cup 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.

Posted to MMRecipes Digest V4 #193 by jarin@odyssee.net (Jacques Lorrain)
on Jul 26, 1997