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 A Weekday Menu Recipe

 

 

Chicken with Blackcurrant Sauce    HT  MC  25mins    

 

 

Serves 4    Hot   Poultry  Fruit  Alcohol   Main Course   Eggless

Ingredients
2 tbsp Plain Flour
Salt and Pepper
4 Boneless Chicken Breasts, skinned
25g/1oz Butter
1-2 tbsp Olive Oil
225g /8oz fresh Blackcurrants
The Juice and julienned zest of 1 large Orange
150ml/5fl.oz. Red Wine
25g/1oz Caster Sugar (to taste)

Instructions

1. Season the flour with salt and pepper and use to coat the chicken pieces on all sides.

2. Heat the butter and oil in a frying pan until hot and foaming, add the chicken and sauté gently for 15-20 minutes, turning from time to time, until cooked through.

3. Meanwhile place most the blackcurrants in a small saucepan, reserving a few for garnish, together with the orange juice, red wine and sugar to taste. Bring to simmering point then cover and simmer gently for 3-5 minutes until the blackcurrants are soft.

4. Allow the blackcurrants to cool a little then transfer to a blender or food processor, process until smooth, pass through a sieve back into the saucepan to remove the pips and reheat gently, if necessary adding sufficient water to achieve a smooth pouring consistency.

5. To serve – transfer the cooked chicken to warmed serving plates, pour a spoonful of the blackcurrant sauce over each and garnish with the reserved whole blackcurrants and julienned orange zest.

 

 

Serving Suggestions :

Accompaniments

 Carrot Pancakes,   Steamed Courgettes

Dessert

 Vanilla Ice Cream with Warm Anise White Chocolate Sauce

 

More Chicken Recipes  |  General Preparation & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

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