Chicken With Dark Cherry Sauce Recipes

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CHICKEN WITH CHERRY WINE SAUCE



Chicken with Cherry Wine Sauce image

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

4 boneless skinless chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
7 tablespoons butter, divided
2/3 cup dry red wine
1 tablespoon sugar
1/2 cup fresh or frozen pitted dark sweet cherries, thawed

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.

CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

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., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

CHERRY CHICKEN



Cherry Chicken image

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

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

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

CHICKEN WITH CHERRY SAUCE



Chicken With Cherry Sauce image

Make and share this Chicken With Cherry Sauce recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb sweet cherries, pitted (fresh or frozen)
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons ginger, minced
3 lbs broiler chickens, cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup of 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.
  • In a large skillet over medium heat, brown chicken on all sides in butter.
  • Place chicken skin side down in an ungreased 13 by 9 inch baking dish. Top with cherry sauce.
  • Bake, uncovered, at 350 for 20 minutes; turn chicken.
  • Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 1037.9, Fat 60.3, SaturatedFat 20.2, Cholesterol 278.3, Sodium 2317.7, Carbohydrate 55.8, Fiber 2.9, Sugar 48.6, Protein 68.8

CHICKEN BREASTS WITH CHERRY SAUCE



Chicken Breasts with Cherry Sauce image

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

1/3 cup all-purpose flour
1 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, cubed
3/4 cup sugar
3/4 cup orange juice
1/4 cup chopped onion
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
2 teaspoons cornstarch
1 tablespoon water

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.

TANGY CHERRY CHICKEN



Tangy Cherry Chicken image

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

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
A generous handful flat-leaf parsley, finely chopped

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.

DARK SAUCY CHICKEN



Dark Saucy Chicken image

For people who like chicken and are looking for something a little different, this recipe is for you. Brown sugar, soy sauce, and cocoa provide the base for this rather colorful dish. Goes well on a bed of fried rice. Refried beans make a good side dish. Substitute your favorite vegetables for tomatoes and Cheddar cheese for the Swiss (or Gouda if you can afford it).

Provided by KEOKELIGHTSBANE13

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 11

⅔ cup packed light brown sugar
1 cup light soy sauce
¼ cup unsweetened cocoa powder
1 tablespoon chopped cilantro
1 tablespoon dried sage
¼ cup finely ground almonds
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup cubed tomatoes
⅔ cup diced Swiss cheese
4 skinless, boneless chicken breast halves - cubed

Steps:

  • In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.
  • In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 37.6 g, Cholesterol 109.4 mg, Fat 20.4 g, Fiber 4.1 g, Protein 44.7 g, SaturatedFat 9.1 g, Sodium 3757.8 mg, Sugar 26.5 g

SENSATIONAL CHICKEN BREASTS WITH CHERRY SAUCE



Sensational Chicken Breasts With Cherry Sauce image

Perfectly sauteed chicken breasts topped with a cherry sauce served over crepes. Ooooh La La. For RSC.

Provided by Vicki in CT

Categories     < 60 Mins

Time 36m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb cherries, pitted (fresh or frozen)
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup Splenda brown sugar blend
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons gingerroot, grated
2 egg whites, slightly beaten
1/2-3/4 cup whole wheat flour
1/2 teaspoon black pepper
6 boneless skinless chicken breasts
3 tablespoons butter
6 crepes (prepared)

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.

CHICKEN WITH SOUR CHERRY SAUCE



Chicken With Sour Cherry Sauce image

I have seen this dish before with Duck, but the family not being big Duck eaters I use Chicken. Its so delicious, very easy and very colourful. Cherries must be pitted and I use black cherries.

Provided by Tisme

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper
2 tablespoons cider vinegar
4 tablespoons soft brown sugar
2 tablespoons cornflour
1 (425 g) can pitted cherries
1 cup chicken stock
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1/2 cup orange juice
2 tablespoons lemon juice

Steps:

  • CHICKEN~.
  • Brush the chicken with the soy sauce.
  • Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
  • SAUCE~.
  • *Drain the pitted black cherries and reserve the juice.
  • Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
  • Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
  • Add cornflour paste stirring until combined (with no lumps) and thickened.

Nutrition Facts : Calories 337.6, Fat 14, SaturatedFat 4, Cholesterol 93.7, Sodium 136.8, Carbohydrate 20.4, Fiber 1.6, Sugar 15.4, Protein 31.9

CHICKEN BREASTS WITH BLACK CHERRY RAISIN SAUCE



Chicken Breasts With Black Cherry Raisin Sauce image

From parenthood.com which I found when I was looking for cherry chicken recipes. Haven't tried it yet.

Provided by Oolala

Categories     Chicken Breast

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, halved
2 cups canned black cherries or 2 cups frozen black cherries, no sugar added
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon dry sherry
1/2 cup onion, chopped
1/4 cup raisins
2 teaspoons cornstarch, dissolved in
1/4 cup cold water

Steps:

  • Preheat broiler.
  • Place chicken breasts on broiler rack and broil 3 minutes a side, until browned.
  • Transfer to an 8 x 8 x 2-inch baking dish.
  • In a blender or food processor, combine 1 cup of the cherries, Worcestershire sauce, brown sugar, garlic powder, and sherry; process until pureed.
  • Pour into a small saucepan; add onion, raisins, and cornstarch mixture.
  • Cook, stirring occasionally, over medium-high heat until mixture thickens.
  • Pour cherry sauce over chicken breasts.
  • Add remaining cherries.
  • Turn oven heat to 350 degrees f. and bake 30 minutes.

Nutrition Facts : Calories 539.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 136.9, Sodium 250.2, Carbohydrate 69.7, Fiber 5.2, Sugar 55.7, Protein 57.2

GRILLED CHICKEN WITH CHERRY SAUCE



Grilled Chicken With Cherry Sauce image

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

1 tablespoon canola oil
2 1/2 tablespoons finely chopped onions
1 garlic clove, minced
3/4 cup cherry flavored cola
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6 ounce) skinless boneless, chicken breast halves

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

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From notenoughcinnamon.com


BLACK CHERRY BBQ SAUCE RECIPE WITH POWDERED CHIPOTLE AND LIQUID …
1/4 cup apple cider vinegar. 1/4 cup balsamic vinegar. 1 teaspoon chili powder. 1 teaspoon prepared mustard. 2 teaspoons smoked paprika. 1/2 cup maple sugar. 2 tablespoons my AKA Worcestershire Sauce. 1/2 teaspoon chipotle chili powder. 1 1/1 teaspoon hickory liquid smoke.
From larenascorner.com


EASY DARK CHERRY SAUCE | DUDE THAT COOKZ
2019-06-14 Begin by washing the cherries. Remove the stem, and using a cherry pitter, remove the seeds. Into a medium-heated pot, add your cherries, sugar, cornstarch, and almond extract. Stir to combine ingredients. Cook covered for 5 minutes or until the sugar completely dissolves, stirring occasionally. Cook uncovered for an additional 10 minutes until ...
From dudethatcookz.com


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