Cerises Emilie

Cherry sauce for a simple sauteed chicken breast

 

Stew 2 handfuls of plump dried cherries in a half cup of water till soft
Add 2 garlic infused large croutons (these were purchased from Andronico’s) and stew till soft
Add 2 tsp of butter
Sweeten to taste with blueberry syrup if you have some on hand
Spice up with some fresh ground black pepper and salt if needed

 

Blend all with a hand blender in a cup.

 

Should be thick and a dark plum color, like “cherry butter”
Add a dollop to chicken and serve.

 

(Thanks to Andy for naming this sauce)

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