Chicken Cherries Flambe
Elevate your dinner table with the show-stopping elegance of Chicken Cherries Flambé, a dish that combines tender, pan-seared chicken breasts with the sweet intensity of dark cherries and a luxurious brandy cream sauce. This recipe ventures beyond the ordinary by incorporating a dramatic flambé technique, infusing the cherry-infused sauce with layers of rich, caramelized flavor. Finished with a touch of heavy cream and a sprinkle of fresh parsley, this entrée is as visually stunning as it is delicious. Perfect for special occasions or an indulgent weeknight treat, this 40-minute wonder pairs beautifully with roasted vegetables or a bed of buttery rice. Keywords: Chicken Cherries Flambé, gourmet chicken recipe, flambé sauce, cherry brandy sauce, romantic dinner recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots, finely chopped
- 1 cup Dark sweet cherries (fresh or frozen, pitted)
- 0.5 cup Chicken broth
- 0.25 cup Brandy
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken breasts in flour, shaking off any excess.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Cook the chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside on a plate, tented with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of butter and the chopped shallots. Sauté for 2-3 minutes, or until the shallots are softened and fragrant.
Add the cherries to the skillet and stir, cooking for another 2 minutes.
Pour in the chicken broth, stirring to deglaze the pan. Allow the mixture to simmer for 3-4 minutes, reducing slightly.
Reduce the heat to low and carefully add the brandy. Using a long-reach lighter, ignite the brandy and flambé. Allow the flames to subside completely before proceeding.
Stir in the heavy cream and simmer for another 2-3 minutes, creating a rich sauce.
Return the chicken breasts to the skillet, spooning the cherry sauce over the top. Cook for an additional 2 minutes to warm through.
Transfer the chicken and sauce to serving plates. Garnish with freshly chopped parsley.
Serve immediately with your choice of sides, such as rice or roasted vegetables.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
