CHICKEN A LA MONTMORENCY

Serves 6

Any recipe with the word “Montmorency” is apt to have cherries in it. The sauce for this one is particularly good and Frank liked it enough to spread the leftovers on toast the next day at breakfast. If you don’t want to microwave the roaster breast, just cook it in your oven, following the package directions. When I’m in a hurry, I use this microwave recipe, but breasts are the hardest part of the chicken to keep tender in a microwave because they’re fairly dry to begin with, and if you overcook them, they’ll get tough.

1 roaster breast

1 can (16-ounces) pitted dark sweet cherries

1/4 cup dry red wine

Water

5 teaspoons cornstarch

2 tablespoons red currant jelly (optional)

1 tablespoon butter or margarine

Salt and ground pepper to taste

Place breast, skin side down, on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast, skin side up; brush with drippings in utensil. Re-cover with wax paper; complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.

Drain cherries, reserving syrup in a 4-cup glass container. Place cherries and red wine in small bowl. Add enough water to cherry syrup to measure 1 cup. Stir in cornstarch, mixing until well blended. Microwave at HIGH 3 minutes, stirring twice. Stir cherries with wine into thickened syrup. Continue cooking at HIGH 1 to 2 minutes or until mixture thickens and boils for 1 minute. Add jelly, if desir

ed, and butter; stir until smooth.

To serve, slice chicken and place on warm platter. Spoon some of cherry sauce over chicken slices; pass remaining sauce.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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