Tasty Recipes: Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle

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Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle

An old world combination of chicken and cherries in a dark port wine sauce with homemade spaetzle in brown butter.

Ingredients :

• ¾ cup whole milk
• 3 eggs
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 cups all-purpose flour
• 6 (5 ounce)s boneless chicken breast halves with skin
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ⅓ teaspoon white pepper
• 6 tablespoons unsalted butter, divided
• 3 tablespoons olive oil
• 1 pound chicken livers, trimmed and halved
• ¾ cup dried Bing cherries
• 1 cup port wine
• 1 ½ cups brown chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• ½ cup unsalted butter

Instructions :

Prep : 30M	Cook : 6 M	Ready in : 1H5M

Notes :

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