Black Forest Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 427.6
- Total Fat: 20.7 g
- Cholesterol: 69.7 mg
- Sodium: 115.1 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 3.9 g
- Protein: 33.1 g
View full nutritional breakdown of Black Forest Chicken calories by ingredient
Introduction
A fruity, creamy cherry and dark chocolate sauce enrobes the skinless, boneless breast meat, turning up the flavour and taking you to a different world! A fruity, creamy cherry and dark chocolate sauce enrobes the skinless, boneless breast meat, turning up the flavour and taking you to a different world!Number of Servings: 2
Ingredients
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2 boneless, skinless chicken breast halves
1 tbsp olive oil
1 onion, thinly sliced
½ cup canned black cherries, drained, juice reserved
2 oz 80% cocoa dark chocolate, finely chopped
1 tsp vanilla
¼ cup evaporated skim milk
1 tbsp rice flour
Directions
Preheat oven to 350°F. Season chicken breasts generously with salt and pepper.
Heat oil in a large ovenproof skillet set over medium-high heat.
Sear the chicken breasts for 1 minute per side or until golden. Remove chicken from pan and set aside.
Add onion to skillet and sauté for 3 minutes or until golden.
Stir in 2 tbsp of water to deglaze the skillet.
Place chicken breasts over the onions. Cover and transfer to the oven; bake for 20 minutes.
Bring ¼ cup of the reserved cherry juice to a boil in a small saucepan set over medium-high heat.
Add chocolate, reduce heat to medium and stir until melted.
Add the cherries and vanilla; simmer gently for 5 minutes.
Stir in milk and flour and simmer for 2 minutes or until sauce thickens. Spoon sauce over chicken.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Heat oil in a large ovenproof skillet set over medium-high heat.
Sear the chicken breasts for 1 minute per side or until golden. Remove chicken from pan and set aside.
Add onion to skillet and sauté for 3 minutes or until golden.
Stir in 2 tbsp of water to deglaze the skillet.
Place chicken breasts over the onions. Cover and transfer to the oven; bake for 20 minutes.
Bring ¼ cup of the reserved cherry juice to a boil in a small saucepan set over medium-high heat.
Add chocolate, reduce heat to medium and stir until melted.
Add the cherries and vanilla; simmer gently for 5 minutes.
Stir in milk and flour and simmer for 2 minutes or until sauce thickens. Spoon sauce over chicken.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.