Ingredients:1/2 cup dried cherries1/2 cup marsala wine3 tablespoons olive oil, divided4 boneless, skinless chicken breast halves, pounded slightly thin2 teaspoons garlic salt1 teaspoon black pepper1/2 cup flour2 tablespoons butter2 tablespoons finely chopped onion1 cup chicken stock1/4 cup heavy cream1 tablespoon cold butter2 tablespoons fresh chopped Italian parsleyDirections:Combine cherries and marsala in a small saucepan and carefully heat for a few minutes. You can also place both in a small glass bowl and heat in microwave for 30 seconds. Season chicken with garlic salt and pepper. Dredge chicken in flour. Heat 2 tablespoons of oil in a large skillet over medium-high heat. add chicken, cook 5 to 8 minutes on each side or until done and juices run clear. Remove chicken from pan to a plate and cover plate with foil to keep chicken warm. Add the other tablespoon of oil to pan. Add onions and cook on low for a couple minutes until tender. Stir in stock, scraping the bottom of the pan to loosen up the browned bits. Add cherry marsala mixture and bring to a boil. Reduce heat to medium and simmer a few minutes. Add cream and continue to cook a few minutes until sauce is slightly thick. Season sauce with a little salt and pepper if needed. Turn off heat and whisk in butter. Serve chicken with sauce on top. Garnish with fresh parsley. Great with rice pilaf or wild rice.
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