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Ingredients |
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
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Method: 1.
Heat oil and butter in large saute pan. Slowly brown chicken, turning
until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. |
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2. 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.
3. 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.
4. 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. |
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