Chicken Tenders with Dried Cherry Sauce

This is a quick dish to prepare and the sauce may be made up to 2 days ahead. I like to use chicken tenders in this dish since they cook fast. I pair this with a wild and brown rice blend and some oven roasted Brussels Sprouts. Great combination for a crisp Autumn evening.

Ingredients: serves 2

1 small package of chicken tenders (about 8 oz.)

Oil to saute

Tapioca Starch for dipping the chicken or some type of flour

Sauce:

1 t unsalted Butter

1 t Shallot, minced

1/4 c chopped Dried Cherries (measure after chopping)

1/4 t coarse Salt

1/8 t Cardamom

1/4 t Cinnamon

1/2 t Fresh Thyme, minced

1 t Tapioca Starch (or thickener of your choosing i.e. cornstarch, arrowroot, etc.)

1 T water (to make the Tapioca starch slurry)

1/3 c Port

1/3 c Tart Cherry Juice

1/4 c Chicken Broth

Melt the butter in a small sauce pan over medium heat, add the shallots, salt and cherries. Saute until the shallots are soft. Add the Port and let the mixture come to a boil. Allow the port to boil for a few minutes or until you can no longer smell the alcohol. Next add the Tart Cherry Juice and Chicken Broth. Bring to a boil, then turn down to simmer and add the Tapioca Starch slurry. Stir until slightly thickened, about 1 minute. Turn off the heat and cover. (If making ahead, omit the slurry and allow the mixture to cool completely before covering and putting in the fridge. When ready to use, reheat gently on top of the stove and then mix in the slurry and continue with the recipe.)

Heat 2 T oil in a frying pan over medium high heat. Season the chicken lightly with salt and pepper. Dip the chicken in the flour or starch. Shake off the excess. Cook on the first side for about 3 -4 minutes, then turn and cook on the other side for an additional 3 -4 minutes. Until they are nicely browned. Turn the heat to low and add the sauce to the pan. Let the chicken finish cooking in the pan with the sauce. Turn the pieces to coat with the sauce. Turn off the heat. Let rest for about 5 minutes.