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Port Glazed Chicken with Shallots and Dried Cherries Recipe

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This recipe for Port Glazed Chicken with Shallots and Dried Cherries, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless Chicken Breast Halves (skinless)
1/4 t. Salt
1/4 t. Fresh Ground Pepper
1 t. Unsalted Butter
3/4 lb. Shallots (halved if large)
1/3 c. Sweetened Dried Cherries
1/4 c. Water
1/2 c. Ruby Port Wine

Directions:
Directions:
Pre-heat oven to 375. Sprinkle chicken with salt and pepper. Melt butter in a non-stick Dutch oven over medium heat, then add shallots. Cook turning occasionally, until they begin to soften and turn golden brown, about 10 minutes. Transfer shallots to a bowl with a slotted spoon and set aside. Add chicken, skin side down, to the same Dutch oven. Cook over medium heat until browned, about 5 minutes. Turn the chicken, add cherries and water and bring to a boil. Scatter shallots on the top and transfer the pot to the oven. Bake uncovered until cooked through, 10-12 minutes. Transfer chicken to a platter and keep warm. Add port to the Dutch oven. Bring to a boil over medium-high heat and cook until mixture is reduced to a thin glaze, about 5 minutes. Pour glaze over chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes.
Personal Notes:
Personal Notes:
This is a weight watcher meal and is about 261 calories per serving (1 breast with 4 shallots and 1 scant T. of glaze).

 

 

 

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