Sweet Cherry Chicken Breasts
From codyfrizbeejr
2 Boneless, skinless chicken breasts
1 Cup white zinfandel wine
1 Cup of water
1 Chicken bouillon cube
1 Tbs of light olive
1 Cup sweet red cherries
Onion powder
Spanish paprika
Black pepper
Fresh grated nutmeg
First, if you haven't discovered the ice glazed frozen boneless chicken breasts in your grocers freezer case, get some now. Sure fresh is great, but the frozen ones are always on hand in your freezer when you need to make a quick meal.
Take two out of the freezer bag and wash them under cold running water. Trim any excess fat from the meat.
Next, put a skillet on the stove and add the white zinfandel wine, water, and bouillon cube. Turn heat on to medium.
Hey, if you're the kind of person who has chicken stock or broth around the house, you can substitute one cup for the water and bouilion cube. If you do, I would taste for salt.
Now wash and remove the stems from your cherries. Cut them in half and add them to the liquids in your skillet. You can also use dried cherries, but it takes a little longer for them to plump up. You could also use dried cranberries, but then the dish would be Cranberry Chicken Breasts.
While this is simmering, get back to your chicken. Dry the breast with a paper towel and rub the olive oil onto both sides. Olive oil is good for you, it replaces the bad fat in your blood.
Sprinkle each side with a pinch each of onion powder, Spanish paprika, and black pepper. Carefully place the chicken in the skillet and grate a bit of fresh nutmeg over it. Turn the heat up to meduim high.
The chicken breast should poach in less that 15-minutes. Turn it over after about 10-minutes. Test with a fork. It should be fork tender and no red juices should come out. You don't want to eat rare chicken. Trust me.
When it is fork tender and doesn't bleed, it is ready to eat. Remove the chicken and the cherries to a serving dish and cover to keep warm.
Grab two handfuls of mini penne and throw then into the skillet with the chicken juices. Bring to a boil until the penne is tender. About four minutes. Remove from the pan to the plates. It will have a rich flavor that is a perfect compliment to the chicken. (Unfortunately the penne not shown in photo.)
I also tried a new frozen side I discovered with my dinner. It was green bean casserole in a plastic bag that could be boiled or nuked. Actually it was pretty good. it tasted just like the time consuming version your mother used to make. Only NO cholesterol in it. And it went well with the chicken and penne. And it all comes together in less that 30-minutes.
Recipes from my Smiling Bagel Cookbook are for singles who are tired of fast food and frozen dinners, but who usually get lost once they walk into the kitchen. The recipes are for fast tasty dishes that can be put together in less than a half hour.