Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Chicken with Dried Cherries and Sour Cream
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 10 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- world
Cooking Method
- stew
Difficulty
- Medium
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken with Dried Cherries and Sour Cream brings together 4 boneless skinless chicken breast halves, 1 1/2 teaspoons paprika, 2 teaspoons cinnamon in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 4 boneless skinless chicken breast halves
- 1 1/2 teaspoons paprika
- 2 teaspoons cinnamon
- 3 tablespoons butter
- 2 medium onions, diced
- 1 cup chicken broth
- 3/4 cup dry red wine
- 3/4 cup dried cherries
- 1/2 cup sherry wine or 1/2 cup brandy
- 3 tablespoons sour cream
- 1/2 cup walnuts, chopped
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Soak cherries in either brandy or sherry, set aside. Heat oven to 425x.
Sprinkle salt and pepper, 1/2 teaspoon paprika and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets.
Bake, for 10 to 15 minutes, until almost done .
Cover with foil to keep warm.
Melt butter in a skillet large enough to hold the chicken in one layer; add onions and cook 10 minutes.
Add remaining paprika and cinnamon.
Add stock and red wine. Cook on high heat until reduced.
Add cherries and soaking liquid, and walnuts.
Add the chicken to the sauce and heat through.
Remove from the heat, and mix in the sour cream.
Serve at once. Good with rice pilaf and green salad.
NOTES : This is a very rich dish and a little goes a long way.
Follow with a light dessert.
Keep Cooking
More boneless skinless chicken breast halves Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
