Chicken fillet in sour cherry sauce
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
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).