|
|
|
|
Chicken with Summer Berry Sauce Recipe
Source: Chicken - Cooking with Style
Serves 4
|
|
|
|
|
|
|
|
| RECIPE METHOD
|
Cut the chicken along either side of the backbone, using poultry shears or a sharp knife, discard backbone. Cut through the center of the breast bone, then cut each half in half crosswise. Place the chicken in a baking dish, brush with butter and sprinkle with salt and pepper. Bake at 400 degrees F for about 30 minutes, or until tender. While the chicken is baking, prepare the sauce.
| Combine the jam, vinegar and wine in a saucepan and stir until the jam dissolves. Boil, uncovered, until reduced to about 1/2 a cup. Strain.
| Blend the cornstarch and orange juice and stir into the mixture; cook until the mixture boils and thickens. Just before serving, add the berries and simmer gently, without stirring, until the berries are heated through. Gently warm the Grand Marnier in a small saucepan over low heat. Ignite carefully, pour over the sauce in the pan. Serve with the chicken.
| The sauce can be prepared a day ahead. Finish off the sauce just before serving.
| The chicken can also be char-grilled or barbecued slowly in a covered barbecue until tender.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
|
|
|
|
New to Cooking.com - Click Here to Rate and Review this Recipe
|
| Nutrition Facts |
|
Serves 4
Facts per Serving
|
|
| Calories: |
576 |
Fat, Total: |
10g |
Carbohydrates, Total: |
22g |
| Cholesterol: |
212mg |
Sodium: |
234mg |
Protein: |
79g |
| Fiber: |
3g |
% Cal. from Fat: |
16% |
% Cal. from Carbs: |
15% |
|
|
|
Digg This Recipe
Del.icio.us - Save This Page
|
|
|
|
|
|
