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