NEW CASTLE — Chicken Breasts With Cherry Sauce
- 4 trimmed boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- Flour for dredging
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable or olive oil
- 1/2 cup port wine
- 2 tablespoons dried cherries
- 2 teaspoons seedless raspberry jam
Season chicken breasts on both sides with salt and pepper. Put a handful of flour in a pie pan. Combine sauce ingredients in a small bowl.
Heat 2 tablespoons of the butter and oil in a large skillet over medium heat. Dredge one of the chicken breasts in the flour, coating both sides well but shaking off any excess. Increase the heat of the pan to medium high. Test the heat of the pan by flicking in a little of the dredging flour. If it sizzles and immediately turns golden, the pan is ready. Add the first floured chicken breast and quickly flour the remaining chicken breasts and add them to the pan. Cook for about 4 minutes. Then turn each one over and cook for another 3 or 4 minutes.
Transfer chicken to a plate and keep it warm. Add the pan sauce ingredients to the hot pan and boil, stirring and scraping up the browned bits in the bottom of the pan, over high heat until the liquid is reduced by half. Add the remaining tablespoon of butter and whisk until smooth and glossy. Spoon the sauce over the chicken and serve immediately.
Frozen Cherry Dessert
- 1/2 cup butter or margarine, softened
- 1/4 cup packed brown sugar
- 1 cup flour
- 1/2 cup chopped pecans
- 1/2 gallon vanilla ice cream, softened
- 1, 21-ounce can cherry pie filling
- 2 tablespoons rum flavoring, if desired
Heat oven to 400. Mix butter, brown sugar, flour and pecans with hands. Press mixture evenly in bottom of 9x9x2-inch baking pan. Bake about 12 minutes or until light brown. Crumble with spoon; cool.
Reserving 1 cup of the crumbs, press remaining crumbs evenly in pan. Pack ice cream evenly on crumbs. Sprinkle reserved crumbs on top. Freeze until firm. Just before serving, heat pie filling and rum flavoring; spoon onto each serving.