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Chicken with Cherry-Wine Pan Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 4 | chicken breasts, (about 1-1/2lbs) |
| extra virgin olive oil, for brushing | |
| salt | |
| pepper | |
| 2 Tablespoons | butter, divided |
| 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
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.
Melt 1 Tablespoon butter 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 and lemon juice. Spoon over chicken breasts then serve.
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