In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

In a tall glass combine the Chambord, the wine, the lemon juice, and 4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the lemon peel.
jigger, lemon juice, seltzer

To make the Dough: Beat butter and cream cheese in a large bowl. Add sugar and beat till fluffy. Mix in flour and salt. Gather dough into ball, gently knead until smooth and flour is incorporated., Divide dough into 8 equal pieces. Flatten into discs and wrap in plastic wrap. Refrigerate one hour., Preheat oven to 350 degrees F. To make the Filling: Mix all ingredients in a medium bowl and set aside., Unwrap a disc of dough and roll into an 8" x 8" square on a lightly floured surface. Spread 1/8 of the filling (about 1/4 cup) onto center of dough with back of a spoon., leaving about 1/2-inch border on top and bottom., Starting at top, carefully roll squares into a tight roll. Using a sharp knife slice roll into 3/4-inch slices, discarding the ends., Place cookies on ungreased cookie sheet and repeat with remaining discs of dough. Brush each cookie with beaten egg. Sprinkle with sugar., Bake in preheated oven about 20 minutes or until rugelach is golden. Cool on wire racks., NOTE: The cherries and walnuts are both easily chopped, speparately, in the food processor.
Dough, unsalted butter, cream cheese, sugar, flour, salt, Filling, sugar, sour cherries, unsalted butter, ground cinnamon, ground allspice, egg, sugar

1. Sprinkle chicken with salt and pepper., 2. Heat the oil in a heavy-bottomed skillet. Saute the chicken breasts over medium-high heat, turning, often, until lightly browned., 3. Add onions, garlic, mushrooms, rosemary, Cook, stirring, five minutes., 4. Remove chicken. Skim excess fat. Add vinegar, stirring to dissolve brown particles. Add capers, broth, , tomato paste. Blend well., 5. Return chicken. Bring to boil, cover, reduce heat and simmer until chicken is tender, turning, occasionally and spooning sauce over chicken., 6. Add parsley. Serve.
chicken breasts, Salt, olive oil, , garlic, rosemary, mushrooms, red wine vinegar, capers, chicken broth, tomato paste, parsley