Ingredients: 6 skinned and boned chicken breasts 2 tbsp light vegetable oil 2 tbsp butter 1/4 lbs chopped mushrooms 1/4 tsp finely chopped garlic 1/2 tsp tomato paste 1 tbsp cornstarch 1 cup chicken broth 1 cup sour cream 1 cup pitted cherries Directions:1. Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. 2. Add 1 tbsp of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. 3. Remove pan from heat. Add tomato paste and cornstarch; blend. 4. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. 5. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler. |