Title: Chicken with Cherry Sauce
Categories: Poultry
Yield: 4 Servings

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. By Jack Elvis on Jul 24, 1997

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