 |
| Recipe Archives |
| April 2002 Submitted by: Jennifer Murawski Ingredients: 1 � C Port or Fruity Blush Wine 1 � C Chicken Broth � tsp peppercorns 1 bay leaf 1 orange, peeled & thinly sliced, or � C orange juice 4 boneless, skinless chicken breasts 2 leeks, white parts only, thinly sliced 3 oz. dried tart cherries 1 Tbsp cornstarch � C cold chicken broth salt & pepper to taste Watercress (if desired for garnish) Directions: In a large, deep skillet, stir together wine and 1 � C ck. broth with peppercorns and bay leaf. Bring to boiling; reduce heat to simmer. Add orange slices (or juice), chicken, leeks and cherries. Simmer gently, partially covered for about 25 minutes, or until chicken breasts are done. Remove chicken pieces to platter, reserving liquid. Cover and keep warm. Bring liquid to a boil for 1 minute. Stir cornstarch into remaining chicken broth; stir into liquid. Cook until mixture thickens; cook 1 minute more. Add salt & pepper to taste. Spoon sauce over chicken. Garnish with watercress. Makes 4 servings. |
| Poached Chicken in Cherry Wine Sauce |