Chicken with dried cherries and sour cream is a dish that combines sweet and savory flavors, highly appreciated in various regions of Latin America. Its origin dates back to the fusion of European and Latin American culinary traditions, where the use of dried fruits in savory dishes is common. In countries like Mexico, this type of preparation can be found in variants that use local fruits, while in countries of the Southern Cone, it is often simply called "chicken with fruits" or "glazed chicken with dried fruits." These recipes reflect the rich cultural and gastronomic diversity, adapting typical ingredients to create innovative and delicious combinations.
Chicken with dried cherries and sour cream
How to Make Chicken with Dried Cherries and Sour Cream
Ingredients: Boneless, skinless chicken breasts, paprika, cinnamon, butter, onions, chicken broth, dry red wine, dried cherries, sherry wine, sour cream, and walnuts.
Soak the cherries in brandy or sherry and set aside to absorb the flavor.
Preheat the oven to 425° F (220° C).
Sprinkle salt, pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of cinnamon over the chicken breasts, cut in half to obtain thin cutlets.
Bake the breasts for 10 to 15 minutes, until almost done.
Cover with aluminum foil to keep the chicken warm.
Melt the butter in a skillet large enough to hold the chicken in a single layer.
Add the onions and cook for 10 minutes until tender.
Incorporate the remaining paprika and cinnamon into the skillet.
Add the chicken broth and red wine, cooking over high heat until the mixture reduces and thickens slightly.
Include the cherries with their soaking liquid and the walnuts in the sauce.
Place the chicken in the sauce and heat to allow it to absorb all the flavors.
Remove from heat and carefully mix in the sour cream to give it a creamy and delicate touch.
Serve immediately, ideally accompanied by pilaf rice and a fresh green salad.
To finish, it is recommended to continue with a light dessert that complements the meal without overpowering its flavors.
Ingredients (12)
- Boneless
- Skinless Chicken Breasts
- Paprika
- Cinnamon
- Butter
- Onions
- Chicken Broth
- Dry Red Wine
- Dried Cherries
- Sherry Wine
- Sour Cream
- Walnuts
Instructions (21 steps)
- 1 Soak the cherries in brandy or sherry
- 2 set aside
- 3 Preheat the oven to 425°F
- 4 Sprinkle salt and pepper
- 5 1/2 teaspoon of paprika and 1/2 teaspoon of cinnamon over the chicken breasts
- 6 which have been cut in half to make thin cutlets
- 7 Bake for 10 to 15 minutes
- 8 until almost done
- 9 Cover with aluminum foil to keep warm
- 10 Melt the butter in a skillet large enough to hold the chicken in a single layer
- 11 Add the onions and cook for 10 minutes
- 12 Add the remaining paprika and cinnamon
- 13 Add the broth and red wine
- 14 Cook over high heat until it reduces
- 15 Add the cherries with their soaking liquid
- 16 and the walnuts
- 17 Add the chicken to the sauce and heat through
- 18 Remove from heat and stir in the sour cream
- 19 Serve immediately
- 20 Pairs well with pilaf rice and green salad
- 21 Follow with a light dessert
Nutritional Information
Calories:
423 kcal
Protein:
0g
Carbohydrates:
41g
Fat:
36g
Azúcar:
0g
Sodio:
59mg