Directions:
- In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
- Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm.
- In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard.
- Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410 Kcal (1717 kJ) | ||
| Calories from fat | 126.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 22% | |
|---|---|---|---|
| Cholesterol | 45.47mg | 15% | |
| Sodium | 679.56mg | 28% | |
| Potassium | 454.73mg | 10% | |
| Total Carbs | 55.59g | 19% | |
| Sugars | 12.26g | 49% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 15.26g | 31% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 36.5mg | 203% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.44 Kcal (391 kJ) | ||
| Calories from fat | 28.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 22% | |
|---|---|---|---|
| Cholesterol | 10.36mg | 15% | |
| Sodium | 154.87mg | 28% | |
| Potassium | 103.63mg | 10% | |
| Total Carbs | 12.67g | 19% | |
| Sugars | 2.79g | 49% | |
| Dietary Fiber | 0.42g | 7% | |
| Protein | 3.48g | 31% | |
| Vitamin C | 2.1mg | 15% | |
| Iron | 8.3mg | 203% | |
| Calcium | 8.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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