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Cherry Chicken

ChickenGastro-PubFruit

Time: 30 minutes

Yield: 4 servings

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About

Cherry Chicken looks and tastes like something that should appear on a 5-star menu, but here it is emerging from your kitchen and ready to make a brilliant first impression! The chicken is perfectly juicy, with a gorgeous golden jacket, but it's the simple yet effective cherry-wine sauce that really sells this dish. It's sweet, rich, and wonderfully bold, with the sweetness and tartness of the cherries making a great contrast to the savory poultry. Cherry Chicken is the cherry on top of a great day!

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Ingredients

  • 4 (8-ounce) chicken breast halves, boneless and skinless
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 tablespoons butter, divided
  • 2/3 cup dry red wine
  • 1 tablespoon sugar
  • 1/2 cup fresh or frozen pitted dark sweet cherries, thawed if frozen

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Season the chicken breasts with the salt and the pepper.

Step 3 -In a large cast-iron skillet or a similar ovenproof skillet over medium-high heat, melt 2 tablespoons of the butter.

Step 4 -Add the chicken breasts to the melted butter and cook, flipping them once, until browned on both sides but not cooked through, about 2-3 minutes per side.

Step 5 -Transfer the skillet to the oven and roast until the chicken breasts reach an internal temperature of 165 degrees F, about 12-15 minutes.

Step 6 -While the chicken roasts, in a small saucepan on stovetop, add the wine and the sugar and stir to combine.

Step 7 -Bring the wine mixture to a boil and cook, uncovered, until it is reduced by 1/2, about 4-5 minutes.

Step 8 -Reduce the heat to low.

Step 9 -Add the remaining butter, 1 tablespoon at a time, to the wine sauce and whisk after each addition until blended.

Step 10 -Add the cherries to the wine sauce and stir to combine.

Step 11 -Serve the chicken topped with the cherry-wine sauce.

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