Black Forest Chicken
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 2
- 2 boneless skinless chicken breasts
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 vidalia onion, thinly sliced (or a yellow onion)
- salt and pepper
- 1/2 cup drained tin black cherries, juice reserved
- 1/4 cup reserved cherry juice
- 5 (10 g) lindt 70% cocoa dark chocolate squares (50g)
- 1 teaspoon vanilla
- 1/4 cup 15% cream (15% m.f. cooking cream)
Recipe
- 1 preheat oven to 180 degree c (350 degree f).
- 2 season chicken breasts on both sides with pepper.
- 3 heat oil over medium high heat in an ovenproof pan. sear chicken breasts for about 1 minute on each side, or until they are golden. remove from pan and reserve.
- 4 add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
- 5 place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 c (180 f). season with salt to taste.
- 6 in the meantime, bring cherry juice to boil in a small saucepan. add chocolate; reduce heat to low and stir until chocolate is melted.
- 7 add cherries and vanilla and allow to simmer for 5 minutes. stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. keep warm.
- 8 serve chicken breasts on onions with the black forest sauce.
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