Directions:
- In a small saucepan heat the port over moderate heat until it is hot.
- Add the cherries, cover the pot and let the mixture stand for 15 minutes.
- Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened.
- Add the rhubarb and saute for 5 minutes.
- Transfer the mixture to a bowl.
- Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
- Add the chicken stock and simmer until reduced by one third.
- Whisk in the arrowroot mixture and let the sauce come to a boil.
- Add the pepper and salt to taste.
- Slice the poultry entree at an angle and divide among 4 plates.
- Serves each portion topped with some of the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.61 Kcal (518 kJ) | ||
| Calories from fat | 8.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 135.64mg | 6% | |
| Potassium | 549.21mg | 12% | |
| Total Carbs | 18.78g | 6% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 15mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 45.71 Kcal (191 kJ) | ||
| Calories from fat | 3.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Cholesterol | 1mg | 1% | |
| Sodium | 50.16mg | 6% | |
| Potassium | 203.12mg | 12% | |
| Total Carbs | 6.94g | 6% | |
| Sugars | 3.22g | 35% | |
| Dietary Fiber | 1.14g | 12% | |
| Protein | 1.67g | 9% | |
| Vitamin C | 5.5mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 40.6mg | 11% | |
* 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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