4 boneless skinless chicken
1 1/2 teaspoons paprika
2 teaspoons cinnamon
3 TBS butter
2 medium onions, diced
1 cup chicken broth
3/4 cup dry red wine
3/4 cup dried cherries
1/2 cup sherry wine or brandy
3 TBS sour cream
1/2 cup walnuts, chopped
Soak the cherries in either brandy or sherry, then set them aside.
Heat oven to 425 degrees F.
Sprinkle salt and pepper, 1/2 teaspoon paprika, and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets.
Bake for 10 to 15 minutes, until almost done.
Cover with foil to keep warm.
Melt the butter in a skillet large enough to hold the
chicken in one layer, then add onions and cook for 10 minutes.
Add the remaining paprika and cinnamon.
Add stock and red wine. Cook on high heat until reduced.
Add cherries, soaking liquid, and walnuts.
Add the chicken to the sauce and heat through.
Remove from the heat, and mix in the sour cream.
Serve at once.
Good with rice pilaf and green salad.
Follow with a light dessert.
Notes: This is a very rich dish, so a little goes a long way.