Asian Spice Chicken


  1. Preheat oven to 400°F.
  2. Season chicken with salt and pepper; coat with five-spice powder.
  3. Heat oil in sauté pan, sear chicken breast over medium heat. Finish chicken breast in oven until an internal temperature of 160°F is reached. Remove from oven and let rest 3 to 4 minutes. Remove chicken from pan.
  4. Deglaze pan juices with port wine; add dried cherries and prepared KNORR® Red Wine Flavored Demi-Glace Sauce. Reduce sauce until desired consistency is reached. Finish sauce with butter.
  5. Thinly slice chicken breast and serve over jasmine rice.
  6. Top with julienne vegetables.


  • 3 oz. cherries, sun-dried, re-hydrated
  • 8 oz. Knorr® Red Wine Flavored Demi-Glace Sauce Mix 8 x 16 OZ, prepared
  • 2 tsp. McCormick Culinary® Chinese Five Spice
  • 1 oz. Nature's Best Dairy® Butter
  • 2 oz. oil, corn
  • 4 oz. port wine
  • 4 pcs. West Creek® Chicken, Breast(s), Boneless Skinless