Quick Chicken Breasts In Currant Wine Sauce - cooking recipe

Ingredients

1/2 cup butter
1 shallot, minced
4 boneless skinless chicken breasts
1/2 cup dry vermouth or 1/2 cup dry white wine
1/2 cup red currant jelly or 1/2 cup black currant jelly, to taste
1 cup sour cream
salt and pepper, to taste

Preparation

Preheat oven to 350 degrees F.
In a skillet saute the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
Place browned chicken baking dish.
Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
Bake at 350 degrees F for 25 minutes or until juices run clear.
Serve with wild rice.
Makes 4 servings.