Quick 'n Cherry Chicken
- 2 larger chicken breasts split in half
- 2 tablespoons butter or margarine
- 1/4 cup chopped onion
- 3 tablespoons organic FFT cherry tart jam
- 2-3 tablespoons wine (or cherry) vinegar
- 1/4 cup whipped cream
Melt butter in skillet. Cook breasts 5 minutes, turn and add onion. Cook 5-10 minutes until chicken is tender. Remove from skillet and keep warm. Add jam and vinegar to skillet. Stir, boil 2 minutes. Add cream, heat until hot then pour over chicken. Great with rice and fresh steamed vegetables. Excellent over salmon!
Tip: Dress it up with a salad of field greens on the side for color.
Recipe provided by photograher extraordinaire Brain Confer of Studio B.
