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Chicken with Cherry-Wine Pan Sauce Recipe

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This recipe for Chicken with Cherry-Wine Pan Sauce is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-4 chicken breasts (about 1-1/2lbs)
-extra virgin olive oil, for brushing
-salt and pepper
-2 Tablespoons butter, divided (I didn't use)
-1 shallot, chopped
-1 cup red wine like Cabernet
-1/2 cup chicken broth
-2 Tablespoons balsamic vinegar
-12oz fresh or frozen pitted sweet cherries NOT sour cherries (if frozen, do not thaw)
-1 teaspoon chopped fresh thyme
-juice of 1/2 lemon
Directions:
Directions:
-Pound chicken breasts to an even thickness then brush both sides with extra virgin olive oil and season with salt and pepper. Heat a large skillet over medium-high heat (6/10) then add chicken and saute until no longer pink, 3-4 minutes a side. Remove to a plate then tent with foil to keep warm. (I cooked the chicken in the oven since I was already using it)

-Melt 1 Tablespoon butter (if using, I used oil) in same skillet then add shallots and saute until tender, 2 minutes. Add wine, chicken broth, balsamic vinegar, and fresh cherries, if using, then simmer until sauce is reduced by nearly half, 3-4 minutes. If using frozen cherries, add now with thyme then continue to reduce sauce until slightly thickened, 2-3 minutes, pressing down on cherries gently with the back of a wooden spoon.

-Remove skillet from heat then stir in remaining Tablespoon butter (if using) and lemon juice. Spoon over chicken breasts then serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I served this with maple syrup cinnamon butternut squash and broccoli, YUM!

 

 

 

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