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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