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Ingredientes
- 1/2 c. Tawny port
- 1/2 c. Dry cherries (fresh Strawberries)
- 1/4 c. Minced shallots
- 1 lb Fresh rhubarb -- trimmed and
- Â Â Sliced
- 1Â 1/2 c. Chicken stock
- 1 Tbsp. Arrowroot -- dissolved in
- 2 Tbsp. Orange juice
- 1 tsp Coarsely grnd black
- Â Â Pepper
Direcciones
- Serve sauce with poultry (chicken, duck, turkey breast).
- In a small saucepan heat the port over moderate heat till it is warm. Add in the cherries, cover the pot and let the mix stand for 15 min.
- Add in a little oil to a skillet and heat, add in shallots and saute/fry over moderately high heat till softened. Add in the rhubarb and saute/fry for 5 min. Transfer the mix to a bowl. Add in the cherry/port mix to the saute/fry pan and let it simmer for 1 minute. Add in the chicken stock and simmer till reduced by one third. Whisk in the arrowroot mix and let the sauce come to a boil. Add in the pepper and salt to taste.
- Slice the poultry entree at an angle and divide among 4 plates.
- Serves eachportion topped with some of the sauce.
- Serve with sugar snap peas and garlic mashed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 45 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 145mg | 6% |
| Potassium 403mg | 12% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.62g | 2% |
| Protein 2.16g | 3% |
