Hello everybody and welcome to another year with CookingGlory and BakingGlory. I was thinking, after all the greasy foods and sweets that probably everybody had on New Year’s Eve, it is time for something a bit lighter and while I am not a big fan of total cleansing crap, I chose to share an easy and delicious recipe with chicken. Cannot beat the chicken when you want to have something made fast, easy on the body and pretty much boring, when it comes to taste and consistency. Fortunately this is not the case with my dish, the simplicity of this cherry sauce turned a boring piece of chicken breast into something that you could even serve to your guests if you want to impress them, or your in-laws (lol).
You could either grill the chicken or fry it, which is what I actually did, with a bit a butter and some herbs and serve it with either rice, mashed potatoes or steamed veggies, heck the combinations are limitless. Pretty cool, eh? It was the first time I tried to make some weird chicken combinations, that’s if you don’t count my chicken Toscana dish, but cherries really worked. Enjoy!
- 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
- 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.
- 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.
- Remove skillet from heat, spoon over chicken breasts then serve.