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Seared Chicken with Cherry-Tarragon Sauce

Makes: 4 servings
Start to Finish 30 mins
Seared Chicken with Cherry-Tarragon Sauce
Ingredients
  • 1/4  cup  all-purpose flour
  • 2  teaspoons  smoked paprika
  • 1  teaspoon  dry mustard
  • 8  skinless, boneless chicken thighs
  • 2  tablespoons  olive oil
  • 2  cups  fresh or frozen pitted dark sweet cherries, thawed if frozen
  • 2  tablespoons  snipped fresh tarragon
  • 3  cloves  garlic, minced
  • 1  cup  dry red wine or cherry juice
  • 1/2  cup  chicken broth
  • 2  tablespoons  butter
  • 2  cups  hot cooked couscous, rice, or pasta
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 573,
  • Fat, total (g) 21,
  • chol. (mg) 180,
  • sat. fat (g) 7,
  • carb. (g) 40,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 11,
  • pro. (g) 44,
  • vit. A (IU) 1020,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 631,
  • Potassium (mg) 810,
  • calcium (mg) 50,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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