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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauteed Chicken Breasts with Dried Cherry Sauce Recipe

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This recipe for Sauteed Chicken Breasts with Dried Cherry Sauce is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole boneless chicken breasts
2 tablespoons olive oil
dash salt
dash pepper
1/2 cup butter, softened
1/3 cup dried cherries
1/4 cup whipping cream
1/2 cup dry white wine
1/8 teaspoon ground cardamom
Directions:
Directions:
1. Cut chicken breasts into halves. Pound chicken breasts to flatten to an even thickness. heat olive oil in a skillet over medium heat. Saute chicken breasts 4 minutes on each side. Lightly season with salt and pepper. If unpounded chicken breasts are used, saute for 6 minutes on each side. Chicken breasts may also be grilled. Serve with cherry sauce.

2. Process butter and dried cherries in a food processor with steel knife attachment until smooth. Chill until firm. Combine whipping cream and white wine in saucepan. Bring to a boil and reduce to 1/3 cup. Whisk in dried cherry-butter mixture by tablespoon. Yield 1 cup.

3. Place 1/2 cup of sauce on platter; place Chicken breasts on top of sauce. Pour remaining 1/2 cup of sauce over chicken breasts. Serves 4.

 

 

 

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