See Also: Chicken / Poultry · Main Dishes
Sautéed Chicken Breasts
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 skinless, boneless chicken breasts, or turkey cutlets
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 teaspoon Sweet Hungarian Paprika
2 teaspoons snipped fresh chives
2 teaspoons butter
2 cups pitted Bing cherries
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar, or more, depending on the cherries
2 cloves fresh garlic, minced
1 teaspoon dry sherry
1/2 cup chopped onion
1/4 cup raisins or dried cherries or dried cranberries
2 teaspoons cornstarch
1-2 tablespoons water, as needed
Preheat microwave browning dish on high for 10 minutes. In meantime, combine flour, salt, pepper, paprika, and chives on a plate. Dredge the chicken breasts in the flour mixture and when the browner is hot, add the butter and quickly add the chicken breasts. Microwave on high for 4 minutes. Turn over the chicken pieces and microwave another 3-4 minutes on high, or until the chicken is done.
Place on a platter and keep warm.
In processor with steel chopping blade, puree 1 cup of the cherries, the Worcestershire sauce, brown sugar, garlic, sherry, and onions. Pour into batter bowl. Add raisins, cornstarch, and 1 tablespoon of water. Microwave on high for 3 minutes. Stir. Microwave another 2-3 minutes, or until thickened. Add remaining cherries and microwave 1- 2 minutes to heat thoroughly. Serve with the chicken, garnished with parsley or mint leaves.
Recipe created 1995-06-07.
