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Ingredientes
- 4 x Boneless, skinless chicken Breasts
- 1/2 tsp Cracked black peppercorns
- 1/2 tsp Cracked coriander seeds
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sugar
- 2 Tbsp. Fresh lemon juice
- 1/4 c. White wine
- 1 c. Chicken stock
- 2 Tbsp. Cherry brandy, optional
- 1/2 c. Pitted sour cherries
Direcciones
- Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add in chicken breasts and saute/fry till browned and cooked through, about 5 min per side. Remove from skillet.
- Add in sugar, lemon juice and white wine and reduce till a syrup forms. Add in stock and brandy. Simmer together till sauce is slightly thickened, then stir in the cherries.
- Return chicken and any juices to skillet to reheat.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 66 | 44% |
| Total Fat 7.48g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 125mg | 5% |
| Potassium 226mg | 6% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.93g | 3% |
| Protein 11.52g | 18% |
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