Chicken with cherries and sour cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Skinned and boned chicken breasts | |
| 2 | tablespoons | Light vegetable oil |
| 2 | tablespoons | Butter |
| ¼ | pounds | Chopped mushrooms |
| ¼ | teaspoon | Finely chopped garlic |
| ½ | teaspoon | Tomato paste |
| 1 | tablespoon | Cornstarch |
| 1 | cup | Chicken broth |
| 1 | cup | Sour cream |
| 1 | cup | Pitted cherries |
Directions
Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 Tbs of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. Remove pan from heat. Add tomato paste and cornstarch; blend. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler.
Serves 4.