Cherry Ginger Chicken with Currant
Pepper freshly ground
2 each Boneless Skinless chicken breast
1 each onion minced
2 ounces ginger minced
1 cup Brown sugar
4 ounces cherry brandy
4 ounces chicken glace
1 cup currants
2 ounces butter
In a skillet, heat a small amount of oil and add a small dollop of butter and melt swirling the pan till foamy. Season the chicken breast with salt and pepper. Brown chicken breasts service side down first until golden, then turn once. Place on a parchment lined sheetpan.
In the skillet, drained of excess fat, add onion and saute until translucent, add ginger
and continue to saute, add brown sugar, deglaze with brandy add currents and glace
and cook until the sauce napes the back of a spoon, swirl in butter, adjust seasoning
and pour over chicken.