Chicken with cherries and sour cream sauce

4 servings

Ingredients

Quantity Ingredient
6 Skinned and boned chicken breasts
2 tablespoons Light vegetable oil
2 tablespoons Butter
¼ pounds Chopped mushrooms
¼ teaspoon Finely chopped garlic
½ teaspoon Tomato paste
1 tablespoon Cornstarch
1 cup Chicken broth
1 cup Sour cream
1 cup Pitted cherries

Directions

Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 Tbs of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. Remove pan from heat. Add tomato paste and cornstarch; blend. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler.

Serves 4.

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