Winning Recipes for Pork and Chicken

by Michele Cheplic | More from this Blogger

28 Feb 2009 07:11 AM

My young daughter loathes sauce. If her meat, potatoes, rice, bread, or vegetables get anywhere near gravy or any other type of sauce, you'll know about it instantaneously (so will the neighbors across the street). Still, I'm not giving up. I refuse to allow her idiosyncrasies compromise my saucy pork and chicken recipes.

The following recipes are some of my favorites, and they just so happen to be enhanced by wonderful fruit-flavored sauces. If you have picky eaters like I do, then you might opt to serve the sauce on the side. Otherwise, these dishes are excellent options for diners who love a little something extra on top of plain pork and chicken.

PORK TENDERLOIN WITH CHERRY SAUCE

Ingredients:

1 1/2 cups port wine

1 1/2 cups chicken broth

1/3 cup dried sweet cherries

2 tablespoons cherry jam

2 teaspoons Dijon mustard

2 tablespoons olive oil

1 1/2 pounds pork tenderloin, trimmed

1/4 cup flour

Salt and pepper

2 tablespoons butter

Fresh chopped parsley

Directions:

Combine first 4 ingredients. Heat oil in a large skillet.

Cut the pork crosswise into 1-inch pieces. Sprinkle with a little flour and salt and pepper. Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan.

Stir in wine and chicken broth, scraping to loosen browned bits. Add mustard, jam and dried cherries. Increase heat to high and bring to a boil. Cook until sauce reduces.

Remove from heat. Stir in butter and whisk.

Serve sauce over pork. Garnish with parsley.

SAUCY RASPBERRY CHICKEN

Ingredients:

4 boneless chicken breasts

Salt and pepper

2 tablespoons olive oil

1 1/2 cups chicken broth

1/2 cup seedless raspberry jam

2 tablespoons Dijon mustard

1 tablespoon butter

1 1/2 cups raspberries

Directions:

Season chicken breasts with salt and pepper.

Heat olive oil in large skillet.

Cook chicken on both sides in oil until done.

Remove chicken to plate and cover with foil.

Add chicken broth to skillet. Bring to a boil. Turn down heat and whisk in raspberry jam and mustard. Cook for a few minutes.

Remove from heat and whisk in butter. Stir in raspberries.

Spoon sauce and berries over chicken.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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