"An old world combination of chicken and cherries in a dark port wine sauce with homemade spaetzle in brown butter." — Lillian K Julow
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6 (5 ounce)
boneless chicken breast halves with skin
unsalted butter, divided
chicken livers, trimmed and halved
dried Bing cherries
1 1/2 cups
brown chicken stock
I made one alteration to this recipe, accounting for personal taste. No one in my family is fond of liver, chicken or otherwise, so I used crispy bacon instead. I also recommend saute-ing the spaetzle in smaller batches.
We swapped out the livers for bacon also. Managed to cut out the last stick of butter by serving the breasts on a plate with scoops of sauce over them and just tossing the spaetzle in the rest of the sauce. There was no talking when we ate - just lots of yummy sounds!
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 390
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