4 Boneless, skinless chicken
Breasts 1/2 ts Cracked black peppercorns
1/2 ts Cracked coriander seeds
2 tb Olive oil
1 tb Sugar
2 tb Fresh lemon juice
1/4 c White wine
1 c Chicken stock
2 tb Cherry brandy, optional
1/2 c Pitted sour cherries
Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add chicken breasts and saute until browned and cooked through, about 5 minutes per side. Remove from skillet. Add sugar, lemon juice and white wine and reduce until a syrup forms. Add stock and brandy. Simmer together until sauce is slightly thickened, then stir in the cherries. Return chicken and any juices to skillet to reheat. Serves 4. —–