Cherry Sauce Chicken
Serves: 4
  • 4 chicken breasts
  • 1-2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter
  • 1 shallot, chopped
  • 1 cup red wine
  • 1 cup pitted cherries (or you can used canned, unsweetened)
  • 1 tsp chopped fresh parsley
  1. Pound chicken breasts to an even thickness then brush both sides with olive oil and season with salt and pepper. Heat a large skillet over medium-high heat then add chicken and cook until no longer pink, 3-4 minutes a side. Remove to a plate and cover to keep warm.
  2. Melt butter in the same skillet then add the chopped shallot and cook until tender. Add wine, balsamic vinegar. Lightly crush cherries in a small bowl then add them to the wine mixture as well. Bring to a boil then reduce heat and simmer until slightly thickened.
  3. Remove skillet from heat, spoon over chicken breasts then serve.
I used some rice to go with the chicken so don't forget about your side dish to be served with this delicious chicken breast.
Recipe by CookingGlory at