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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 is from The Carroll Family Cookbook, 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:  
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 375º. 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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