Chicken Breasts With Brandied Cherry Chocolate Sauce Recipes

BREAST OF CHICKEN FLAMBE WITH BRANDIED CHERRY SAUCE 4-2

Steps:

• Preparing Bing Cherry Sauce:.
• Drain juice from cherries.
• Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
• Bring mixture to a boil until sauce thickens.
• Remove from heat.
• Stir in the drained cherries.
• Season chicken breast with salt, white pepper, paprika, and brush with butter.
• Bake for 30 minutes at 325°F or until cooked and tender.
• Place chicken in a medium size ovenproof serving dish and cover with sauce.
• Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
• HOW TO FLAMBE:.
• Pour 1/4 ounce of brandy over dish and place in middle of table.
• Using long wooden matches, ignite chicken breast.
• When flame goes out and liquor has burned off, you are ready to serve.

CHICKEN JUBILEE

Steps:

• Preheat oven to Broil.
• Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
• Preheat oven to 325 degrees F (165 degrees C).
• Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
• Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

CHICKEN BREASTS WITH BRANDIED CHERRY-CHOCOLATE SAUCE

Steps:

• In a non-reactive bowl, mix the salt and water until dissolved. Add the chicken and allow to brine for 30 minutes in the refrigerator. Remove the chicken from the brine, rinse under cool running water, and pat dry with paper towels.
• Preheat oven to 300 degrees. Pour the flour into a shallow dish and roll each breast into the flour, patting gently to lightly coat. Allow the chicken to rest for 10 to 15 minutes.
• In a heavy 12-inch skillet, heat the butter and oil over medium-high heat; swirling to mix and cook until the butter begins to brown lightly.
• Lay the chicken breasts in pan and cook, undisturbed, until brown, about 5 minutes. Turn the chicken pieces over and cook on second side, undisturbed, an additional 5 to 7 minutes. Remove the chicken and place in warm oven while making the sauce.
• Add the chicken stock to the skillet, scraping to release any brown bits. Boil until reduced to 1 cup. This should take 8 to 10 minutes.
• Add the cherries and vinegar; boil until spoon scraped across the bottom of the pan leaves a visible path in sauce, 8 to 10 minutes. Stir in chocolate and brandy.
• Plate the chicken on serving plates and spoon the sauce over. Sit back and enjoy with a green side salad.

SENSATIONAL CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
• Dip chicken in egg whites. Dredge in flour that has been combined with pepper, shaking off excess. In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken in a Pam sprayed 13-in. x 9-in. baking dish (or if you skillet is oven proof can leave it in for easier clean up). Top with cherry sauce.
• Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
• Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.