Recipe by Lillian K Julow
"An old world combination of chicken and cherries in a dark port wine sauce with homemade spaetzle in brown butter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This tangy chicken dish is ready in about 30 minutes.
See how to make 5-star sautéed chicken that’s great for fajitas.
See how to make crispy fried chicken that’s lighter with less fat!