½ cup chicken
stock
1 cup fresh
cherries, pitted
2 tsp. Balsamic
vinegar
1 tsp. blue agave
2 Tbs. butter
2 boneless,
skinless chicken breasts
Salt and pepper to
taste
In a small
saucepan combine chicken stock, cherries, vinegar, and blue agave, and bring to
a boil. Reduce heat and simmer until
cherries soften, about 5 to 7 minutes.
While glaze is simmering, season chicken with salt and pepper, and grill
until done. To serve, spoon cherry glaze
on place, place chicken breast in the middle and drizzle with more glaze. 1 hour preparation time. Makes 4 servings.
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