Fall is here and this lovely chicken recipe is a garnished treat to ring it in.
Autumn Chicken
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon shallots, chopped
2 cups peeled and deseeded tomatoes
pinch of fresh rosemary
1/2 cup sliced cranberries
1/2 cup red wine
boneless/skinless chicken, 8 oz.
1/s cup of brown stock
Flour Breading
1 cup flour
1/2 cup finely chopped walnuts
salt & pepper
Heat oil in pan. Add garlic, shallots and rosemary. Add cranberries and tomatoes. Add red wine and let reduce. Add demi glaze and let simmer. Heat oil in a second pan. Season flour with salt, pepper and garlic and add chopped walnuts. Dip chicken in flour mixture and saute until golden brown. Pour Autumn sauce over chicken and finish in a 350 degree oven for 10 minutes. Serve garnished with whole walnuts and chopped parsley.
Serves 4
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