Seared Chicken with Cherry-Tarragon Sauce
teaspoons smoked paprika
teaspoon dry mustard
skinless, boneless chicken thighs
tablespoons olive oil
cups fresh or frozen pitted dark sweet cherries, thawed if frozen
tablespoons snipped fresh tarragon
cloves garlic, minced
cup dry red wine or cherry juice
cup chicken broth
cups hot cooked couscous, rice, or pasta
- In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.
- Add cherries, tarragon, and garlic to the same skillet. Cook and stir over medium heat for 1 minute. Stir in wine and broth. Simmer, uncovered, for 3 to 5 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with salt and black pepper.
- To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional fresh tarragon. Makes 4 servings.
Nutrition Facts(Seared Chicken with Cherry-Tarragon Sauce)
- Per serving:
- 573 kcal cal.,
- 21 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 9 g monounsatured fat),
- 180 mg chol.,
- 631 mg sodium,
- 40 g carb.,
- 3 g fiber,
- 11 g sugar,
- 44 g pro.
- Percent Daily Values are based on a 2,000 calorie diet