Prep time: 15 minutes
Cook time: 40 minutes
|About ¼ cup or any kind of cooking oil
|Cherry De-Lite Vinaigrette
|Seasoned and marinated /or Breast
|Or 1 tablespoon of salt and pepper mix
|Baby Portabella Mushrooms
|E & J Brandy
|Or your favorite bandy (optional)
|Taylor 1880 Marsala Wine (or your favorite red wine)
|Reduced by half
|Chicken broth or base
|Reduced by half
|Cherry De-Lite Dried Cherries
|Soaked in the brandy
|Heavy whipping cream
Directions for Chicken:
Pour ¼ cup of the cherry vinaigrette over chicken breast placed in a sip lock bag. Season the chicken with creole seasoning or salt and pepper. Squeeze the air out of the bag and allow marinating in the refrigerator for at least an hour or overnight. Allow chicken to come up to room temperature before cooking.
Heat oil in a skillet just big enough to fit both chicken breasts. Drain the chicken breast and slowly add to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices.)
Add chicken to a shallow baking dish big enough to fit and pour ¼ cup of chicken broth over. Finish cooking in a pre-heated oven at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 160 degrees.
Direction for Sauce:
In the same pan turn the burner on medium; when hot add the mushrooms, shallot, and garlic and sauté for about 2-3 minutes; add the brandy and flambé (ignite, stirring constantly making sure you collect all that yummy goodness left from the chicken). Add the wine and allow reducing by half.
Add the chicken stock and reduce by half. Add in the cherries. Add the heavy cream and 1 tablespoon of butter, mixing well for about 1 minute or until the sauce thickens and has a creamy texture. Serve as soon as possible.
Hint: if sauce is too thick thin it out with a little chicken broth. If sauce is to runny thicken it with a slurry mixture of wine and cornstarch with a 50/50 ratio until it is the consistency you want. Plating: Slice half of the chicken breast at a 90 degree angle. Overlap the slices; spoon the sauce over.