Celebrate President’s Day Weekend by cooking with cherries. While George Washington did not cut down a cherry tree, somehow cherries are perfect for February. It’s still winter and summer is months away but cherries can bring a delightful memory of summer. The recipe below calls for white wine and two cups of pitted sweet cherries.

Several other recipes that use cherries can be found at
http://winetrailtraveler.com/recipes/food.php

Enjoy, Kathy

Cherry Mustard Chicken

Servings: 4

Ingredients

1-1/2 lbs boneless, skinless chicken
salt and black pepper
flour
3 T butter
3 T olive oil
1 c white wine
1 c chicken broth
¼ c Dijon mustard
2 T cornstarch
2 T balsamic vinegar
1 T water
2 c pitted sweet cherries
¼ c sliced green onion

Directions

1. Sprinkle chicken with salt and pepper, then lightly toss in flour; shake off excess.
2. Heat half the butter and oil in large skillet over medium heat; add half the chicken.
3. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
4. Repeat with remaining butter, oil and chicken.
5. Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
6. In small bowl, mix cornstarch, vinegar and water; stir into skillet.
7. Add cherries and boil mixture, stirring until sauce thickens; 1 to 2 minutes.
8. Stir in green onion.
9. Pour sauce over chicken and serve.

Recipe provided by Northwest Cherry Growers