Chicken fillet in sour cherry sauce

Пилешко филе в сос от пияни вишни2 681x1024 Chicken fillet in sour cherry sauce

Chicken fillet in sour cherry sauce

Ingredients:

2 chicken breasts, boneless, with or without skin
10 g of butter
20 ml oil
Salt and pepper

4 tablespoons of  sour cherries in liqueur (or fresh sour cherries, or just cherries)
2 tablespoons sour cherry liqueur
½ teaspoon of natural vanilla extract (or 1 vanilla pod)
1 tablespoon brown sugar (only if using fresh sour cherries or cherries)
100 ml milk cream

Preparation:

Rinse the chicken fillets under running water to remove any bone or tendon residues. If the they still have their skin, cut it away and put aside.

In a large skillet (with a lid), heat the butter and oil. Sauté the fillets (and the skin) on both sides (about 5 minutes on each side) over medium heat. Do not prick the meat to keep its juices sealed inside. Then pour in a little boiling water (no more than 1 cm) and cover the dish. Continue cooking for 15 minutes over medium heat. Salt and pepper. When the fillets are tender, put them on a plate and keep warm. Throw away the skin.

In the same pan (to use the juices of the meat), place the sour cherries in liqueur (or fresh sour cherries/cherries, pitted). Add the sugar (if your fruits are fresh), vanilla and sour cherry liqueur. Simmer, lidded, for 5-6 minutes. Then whisk in the cream and let the sauce thicken. Salt and pepper.

Cut the chicken breast into slices and arrange them in 2 or 4 plates (depending on how hungry you are and the weight of fillets). Cover with sauce and serve. Garnish  with boiled rice or bean noodles (or rice noodles).

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