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Receta Chicken in Balsamic Cherry Sauce
by Greg Fontenot

Chicken in Balsamic Cherry Sauce

This is a dish that I competed in the "Simply Manischewitz" recipe contest. I won the semi-finals in Chicgo and went to the finals in New York City. I did not win there, but it was a lot of fun. It was a Kosher contest (I am not Jewish) so the recipe is Kosher, but you do not have to make it Kosher.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 6 chicken breasts, boned
  • 2 teaspoon salt
  • 2 tablespoons Manischewitz® Extra Virgin Olive Oil
  • 1 cup thinly sliced onions
  • 1/4 cup Manischewitz® Balsamic Vinegar
  • 1 cup Manischewitz® Chicken Broth
  • 1/2 cup dry white wine
  • 1 jar Manischewitz® Cherry Preserves

Direcciones

  1. Pat dry chicken and season with salt. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons. Add wine and broth, bring heat to high and reduce by half. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.