Roasted Chicken Breasts with Cranberry Port Sauce1
By Just A Pinch KitchenCrew
12chicken breasts, boneless
1 mediumonion, finely chopped
1 lbmushrooms, finely chopped
1 tsptarragon, dried
1/2 cwhipping cream
2 Tbsplemon juice
1/4 cbread crumbs
1/4 cfinely chopped parsley
·salt and pepper to taste
1 cred wine
1/2 cdried cranberries
2 cchicken stock
How to Make Roasted Chicken Breasts with Cranberry Port Sauce
- To 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.
- It is a much more beautiful presentation and it keeps the chicken moist.
- Bones can be used to make stock or discarded.
- If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
- Stuff each breast with same amount of filling and turn slit side down.
- Brush top with a film of dijon mustard and continue with recipe.
- To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
- Dried currants may be substituted for cranberries.
- Trim chicken breasts of any fat.
- Heat butter in skillet on medium high heat.
- Add onion, saute, until softened then add mushrooms and zucchini.
- Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
- Stir in tarragon and cream.
- Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
- Stir in lemon juice and add enough breadcrumbs to hold mixture together.
- Add parsely and season well with salt and pepper.
- Season chicken breasts with salt and pepper.
- With fingertips, make a pocket between skin and flesh of each chicken breast.
- Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
- Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
- Dot with butter, refrigerate until one hour before baking.
- Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
- If skin is not quite crisp enough, place under broiler to crisp it.
- While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
- Reduce by half, skimming occasionally, about 25 minutes.
- Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
- Just before serving, skim any fat off pan juices and add juices to sauce.
- Either 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.
- Garnish with extra dried cranberries, if desired.