POLLO ALLA AMERENE

Pollo Alla Amerene image

Number Of Ingredients 14

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1 pound Boneless, Skinless Chicken Breasts
3 tablespoons Flour
2 teaspoons Butter
3 teaspoons Olive Oil
1 pinch Nutmeg, Freshly Grated
1/4 teaspoon Salt
1 pinch Black Pepper, Freshly Ground
2 tablespoons Yellow Onion, Finely Chopped
2 tablespoons Dry White Wine
2 tablespoons Sweet Red Vermouth (or substitute Port Wine)
1/4 cup Whipping Cream
16 Italian Amerene Cherries
2 teaspoons Cherry Juice
1 tablespoon Parsley, Finely Minced (Optional)

Steps:

1. Separate the chicken breasts into halves and pound lightly between sheets of plastic wrap. Dredge in flour.
2. In a large nonstick skillet, heat 1 teaspoon butter and 1 to 2 teaspoons oil over medium heat until hot. Cook 2 of the chicken breasts at a time, about 3 minutes per side until cooked. Season with a little freshly grated nutmeg, salt and pepper. Remove from the pan and keep warm. Repeat with the remaining chicken.
3. Remove the second batch of chicken from the pan and keep warm. Add the onion to the pan and saute 3 minutes. Add the white wine and vermouth; bring to a boil. Add the cream. Put the chicken back into the pan and simmer a few minutes until thickened. Add cherries and juice. Simmer 2 minutes and serve, garnished with a little parsley if desired.
Note: Bottled Amarene cherries can be found at DeLaurenti Italian market, but are very expensive. A good substitute would be sour cherries in syrup, also available at DeLaurenti.