Time 1h Yield 4 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.
Time 1h25m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h Yield 6 servings. Number Of Ingredients 10 Steps:
Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
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.
Time 25m Yield 6 servings Number Of Ingredients 20 Steps:
Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm. In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil. Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted. In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine. Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients. In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar. Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside. Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You’re not looking for them to be sweet, just balanced.) Spoon cherries and their juices around chicken and onions. (It’s OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken. While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed. Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.
Time 30m Yield 2 servings Number Of Ingredients 16 Steps:
Wash, dry and cut chicken into one-inch cubes. Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside. Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften. Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute. Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds. Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat. When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.
