Roasted Chicken Breasts with Cranberry Port Sauce

Roasted Chicken Breasts With Cranberry Port Sauce Recipe

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Ingredients

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12
chicken breasts, boneless

STUFFING INGREDIENTS

2 Tbsp
butter
1 medium
onion, finely chopped
1 lb
mushrooms, finely chopped
3
zucchinis, grated
1 tsp
tarragon, dried
1/2 c
whipping cream
2 Tbsp
lemon juice
1/4 c
bread crumbs
1/4 c
finely chopped parsley
salt and pepper to taste

SAUCE INGREDIENTS

1/2 c
port
1 c
red wine
2 Tbsp
butter
1/2 c
dried cranberries
2 c
chicken stock

How to Make Roasted Chicken Breasts with Cranberry Port Sauce

Step-by-Step

  • 1To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
  • 2It is a much more beautiful presentation and it keeps the chicken moist.
  • 3Bones can be used to make stock or discarded.
  • 4If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
  • 5Stuff each breast with same amount of filling and turn slit side down.
  • 6Brush top with a film of dijon mustard and continue with recipe.
  • 7To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
  • 8Dried currants may be substituted for cranberries.
  • 9Trim chicken breasts of any fat.
  • 10Heat butter in skillet on medium high heat.
  • 11Add onion, saute, until softened then add mushrooms and zucchini.
  • 12Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
  • 13Stir in tarragon and cream.
  • 14Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
  • 15Stir in lemon juice and add enough breadcrumbs to hold mixture together.
  • 16Add parsely and season well with salt and pepper.
  • 17Season chicken breasts with salt and pepper.
  • 18With fingertips, make a pocket between skin and flesh of each chicken breast.
  • 19Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
  • 20Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
  • 21Dot with butter, refrigerate until one hour before baking.
  • 22Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
  • 23If skin is not quite crisp enough, place under broiler to crisp it.
  • 24While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
  • 25Reduce by half, skimming occasionally, about 25 minutes.
  • 26Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
  • 27Just before serving, skim any fat off pan juices and add juices to sauce.
  • 28Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
  • 29Garnish with extra dried cranberries, if desired.

Printable Recipe Card

About Roasted Chicken Breasts with Cranberry Port Sauce

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy




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