Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 9 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

573 calories; fat 21g; cholesterol 180mg; saturated fat 7g; carbohydrates 40g; mono fat 9g; poly fat 3g; insoluble fiber 3g; sugars 11g; protein 44g; vitamin a 1020.4IU; vitamin c 9.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 14.4mg; vitamin b6 0.9mg; folate 52.4mcg; vitamin b12 0.7mcg; sodium 631mg; potassium 810mg; calcium 50.5mg; iron 3.8mg.
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