Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Cherry Cha Cha Chipotle Chicken




Source of Recipe


Margee Berry
For the chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons unsalted butter
1/2 cup chopped shallots
1 tablespoon minced garlic
1 teaspoon ground cumin
2 whole bay leaves
1/3 cup Merlot or non-alcoholic red wine
1 tablespoon finely minced canned chipotle chilies in adobo sauce
2 tablespoons balsamic vinegar
1/2 cup cherry preserves
1/2 cup chopped, dried, tart cherries

Season the chicken on both sides with the salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer to a plate and heat the remaining butter in the same skillet. Add the shallots and sauté until golden brown, about 3-4 minutes. Add the garlic and cumin and sauté 1 minute more. Add the bay leaves, wine, chipotle chilies, vinegar, cherry preserves, and dried cherries; heat for 5 minutes. Remove the bay leaves and return the cooked chicken to the skillet to re-heat.

For the rice:
2 cups low-sodium chicken broth
1 teaspoon olive oil
1 cup basmati rice
1/3 cup pine nuts, toasted (optional)

Bring the chicken broth, oil, and rice to a boil over medium heat in a 2-quart saucepan. Lower the heat and cover with a lid. Cook 20 minutes, add toasted pine nuts if desired, and fluff with a fork before serving.

To serve:
Serve each chicken breast with sauce on a serving-sized bed of rice.

SERVES 4