Bon Appetite , Peggy
LAVENDER CHERRY CHICKEN
4 boneless/skinless chicken breast
salt/ pepper/ herb de provence
2 tsp. butter
1/2 cup chopped shallot or sweet onion
1 clove garlic minced
1/2 cup red wine
1/2 cup chicken stock
1 1/2 cups fresh pitted cherries chopped
1 tsp. dried Lavender or 2 tsp. fresh
1 Tbs. honey
1 1/2 tsp. fresh thyme
salt and pepper to taste
2 Tbs. unsalted butter cut into pieces
In a skillet add butter. Salt, pepper and season chicken breast. Saute chicken breast until nicely browned, and barley cooked through. (I like to pound my chicken thin to speed up cooking time) Remove chicken from the pan. Add a little more butter if needed. Add garlic and onions, saute for 1 minute. Add wine, stock, cherries, honey , lavender and thyme. Cook until cherries are soft and a nice thick sauce is formed. Stir in butter 1 Tablespoon at a time until incorporated. Return chicken back into the pan with any juices. Warm chicken in sauce for about 1 minutes or so. Adjust seasonings and serve. Serves 4
Yum mama. I love the pic once again and love a fresh cherry pie with a hint of lavender. I too feel like pies and summer go hand and hand....I guess I get that from you. Looks delish!
ReplyDeleteyummm....I like your new logo too. Best one yet! ;)
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