Chicken
with
Cherries
and
Sour
Cream
Sauce
-
serve
4
6
skinned
and
boned
chicken
breasts
2
tbsp
light
vegetable
oil
2
tbsp
butter
1/4
lbs
chopped
mushrooms
1/4
tsp
finely
chopped
garlic
1/2
tsp
tomato
paste
1
tbsp
cornstarch
1
cup
chicken
broth
1
cup
sour
cream
1
cup
pitted
cherries
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
tbsp
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.
Submitted By (Miki)
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