When I first heard of cherry chicken, I was baffled—fruity and savory, really? But then, I tried it, and wow! The juicy burst of cherries mingling with the tender chicken is like a surprise party on your taste buds.
It’s like if summer had a secret meeting with a cozy winter dinner, and they decided to make magic. You’ve got to experience this delightful blend of flavors—trust me, it’s a culinary twist you’ll want to keep revisiting.
Steps
- Coat both sides of the chicken breasts with olive oil and sprinkle with salt and pepper. Heat a large skillet over medium-high heat and cook the chicken for 3-4 minutes on each side until fully cooked. Transfer the chicken to a plate and cover with foil to keep warm.
- In the same skillet, melt 1 tablespoon of butter, then add chopped shallots and cook until they are soft, about 2 minutes. Pour in red wine, chicken broth, and balsamic vinegar, allowing the mixture to simmer and reduce by half, approximately 3-4 minutes.
- Introduce pitted sweet cherries to the skillet, lightly pressing them with a wooden spoon to break them up slightly. Add fresh thyme and continue to simmer the sauce until it thickens slightly, around 2-3 minutes.
- Remove the skillet from the heat, then mix in the remaining tablespoon of butter and the juice of half a lemon. Drizzle the cherry-wine sauce over the chicken breasts and serve with your choice of side dish.
Ingredients
- Wine Pan Sauce recipe:
- 4 chicken breasts (~2 lbs), pounded to an even thickness
- Extra virgin olive oil, for brushing
- Salt and pepper, to taste
- 2 tablespoons butter or vegan butter, divided
- 1 shallot, chopped
- 1 cup red wine (Cabernet recommended)
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 12 oz fresh or frozen pitted sweet cherries (no need to thaw if frozen)
- 1 teaspoon minced fresh thyme
- Juice from 1/2 lemon
Nutritional Values
Calories: 1188kcal | Carbohydrates: 72g | Protein: 100g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.8g | Cholesterol: 352mg | Sodium: 1160mg | Potassium: 2892mg | Fiber: 8g | Sugar: 52g | Vitamin A: 1156IU | Vitamin C: 36mg | Calcium: 124mg | Iron: 4mg
FAQ
- Can I use frozen cherries for the Cherry-Wine Pan Sauce?
- Yes, you can use frozen cherries without needing to thaw them first. They work just as well as fresh cherries in the recipe.
- What type of wine is recommended for this dish?
- Cabernet is the recommended red wine for this recipe, as it complements the cherries and other ingredients nicely.
- How do I ensure the chicken is cooked evenly?
- To ensure even cooking, pound the chicken breasts to an even thickness before searing them in the skillet.
- Can I substitute dried thyme for fresh thyme in the recipe?
- Yes, if you don’t have fresh thyme, you can use a pinch of dried thyme as a substitute.
- What sides pair well with Chicken with Cherry-Wine Pan Sauce?
- A simple fresh side salad or roasted broccoli makes an excellent accompaniment to this dish. Roast broccoli florets with extra virgin olive oil, salt, and pepper for about 10 minutes at 425°F for a perfect side.
Tips
- Ensure chicken breasts are of even thickness by pounding them evenly, which helps them cook uniformly and prevents drying out.
- When using frozen cherries, there’s no need to defrost them beforehand; they will thaw quickly in the hot skillet.
- For added flavor, gently press on the cherries with a wooden spoon as they heat to release their juices into the sauce.
- Don’t skip the final addition of lemon juice; it brightens the sauce and enhances the overall flavor of the dish.
Equipment
- Wine Pan Sauce recipe that you might consider purchasing if you don’t already have them at home:
- Large Skillet: A high-quality skillet is essential for searing the chicken and making the sauce.
- Meat Tenderizer: Useful for pounding the chicken breasts to an even thickness.
- Basting Brush or Oil Mister: To brush or mist the chicken with olive oil.
- Wooden Spoon: For pressing down on the cherries and stirring the sauce.
- Foil: To tent the chicken after cooking to keep it warm.
