Perdue
Sautéed Chicken Cutlets with Cherry Port Sauce
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Sautéed Chicken Cutlets with Cherry Port Sauce

Sautéed Chicken Cutlets with Cherry Port Sauce

Serves 4 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Cholesterol mg 0%
Sodium mg 0%
Total Carbs g 0%
Dietary Fiber g 0%
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin Sliced
2 cups chicken broth
1 can (14.5 ounces) tart cherries, drained and juice reserved
1/2 cup Port wine
2 tablespoons dried cherries
2 tablespoons butter, divided
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 shallot chopped
1 tablespoon lemon juice
1 teaspoon fresh thyme
Instructions
1 In small saucepan, combine chicken broth and drained cherry juice.  Boil over high heat and reduce to ½ cup. 

TIP: Recipe Courtesy of National Chicken Council
2 In small bowl, combine port and dried cherries.  Reserve.  In small bowl, blend together flour and 1 tablespoon butter to make smooth paste.  Reserve.
3 While broth mixture is reducing, sprinkle salt and pepper on chicken.  In large sauté pan, melt remaining butter and olive oil over medium heat.  Brown cutlets until golden, about 3 minutes per side.  Remove to plate and cover with foil.
4 In the same pan, add shallots and sauté until soft and translucent, about 1 minute.  Add port and dried cherries.  Stir to scrape up browned bits on bottom of pan. Bring to a boil and reduce slightly by boiling for about 1 minute.  Add reduced broth/ cherry juice and lemon juice and boil for another minute.
5 Stir flour/ butter mixture into the sauce. Cook over medium heat for about 2 minutes, or until sauce is slightly thickened.  Add cherries and thyme to pan.  Stir to combine. Return chicken to pan along with any accumulated juices.  Warm for one minute.
6 Serve chicken cutlets over wild or brown rice.  Spoon sauce and cherries over cutlets.