Chicken and Cherry Red Wine Sauce

Ingredients

• 14 oz Canned Artichokes
• 2 Parsley Sprigs
• 1 oz Dried Cherries
• ½ cup Crispy Rice Cereal
• 2 Boneless Skinless Chicken Breasts
• 5 fl. oz. Canned Evaporated
• Whole Milk
• ¾ oz Grated Parmesan Cheese
• 1 fl. oz. Red Cooking Wine
• 4 tsp. Beef Demi-Glace
• Olive Oil
• Salt Pepper
• parsley. Coarsely chop cherries. Keep crispy rice
• cereal in shipping bag and lightly crush into coarse
• crumbs. Rinse chicken breasts, pat dry, and season
• both sides with ½ tsp. salt and ¼ tsp. pepper.

Instructions

1. 1

   Cooking Spray: Small Oven-Safe Casserole Dish

2. 2

   Cook Within: Whether using a small casserole dish or an oven-safe pan, place a while in oven to catch any drips.

3. 3

   Topping gratins with crispy rice: cereal is a great way to add crunch

4. 4

   Prepare the Ingredients: Drain and coarsely chop artichokes. Stem and mince parsley. Coarsely chop cherries. Keep crispy rice cereal in shipping bag and lightly crush into coarse crumbs. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

5. 5

   Make the Cherry Red Wine Sauce: Place pan used to cook chicken over medium heat.

6. 6

   Add red wine and cook 1 minute, or until mostly: evaporated. Add dried cherries, demi-glace, and ⅓ cup water. Stir and bring to a simmer. Cook 2-4 min- utes, or until thick enough to coat back of a spoon.

7. 7

   Assemble and Cook the Gratin: Combine artichokes, evaporated milk, half the Par- mesan, half the parsley, half the crispy rice cereal, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Transfer to prepared casserole dish and top with remaining Parmesan and remaining crispy rice cereal. Bake 15 minutes, or until bubbly and browned. Use a small oven-safe pan if you don’t have a small

8. 8

   Serve artichoke gratin in casserole or on a plate: alongside chicken and cherry red wine sauce. Gar- nish with remaining parsley.

9. 9

   Cook the Chicken: While gratin bakes, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes per side, or until well-browned and chicken reaches a minimum internal tempera- ture of 165 degrees. Remove chicken from pan and let rest at least 5 minutes. Reserve pan (no need to recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts and Parmesan cheese are both used twice. Half of both are used in gratin filling and remaining of both top gratin twice. Half goes in gratin and remaining garnishes dish. the recipe before you start–we promise it will be time • Prepare a small casserole dish

10. 10

    Drain and coarsely chop artichokes. Stem and mince