This Michigan-themed dish is one of veteran chef Elio Petrovich’s most popular concoctions. He served it at his own Elio’s Bistro in Farmington Hills, and then brought it to the menu at the Commerce Grille in Commerce Township when he moved there as executive chef.
> Traverse City Chicken
4 organic chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 large shallot, finely diced
1/2 cup shiitake mushrooms, sliced
1/4 cup sun-dried tomatoes, marinated in olive oil
1/2 cup Michigan dried cherries, marinated in cherry brandy
2 teaspoons honey
1 cup chicken stock
1/4 cup fresh basil
2 ounces cherry brandy
Season chicken breasts with salt and pepper. Brown for 2 minutes on each side or until golden brown. Put chicken breasts in baking dish in a 375-degree oven until chicken is cooked through.
Remove from oven and sauté on the stovetop with shallots, shiitake mushrooms, sun-dried tomatoes, and dried cherries for 2 minutes. Flambé with cherry brandy. Add chicken stock, honey, and basil, and simmer until sauce reduces.
Serve with risotto and asparagus. Serves 4.