Chicken with Cherry Wine Pan Sauce

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Simply seasoned chicken breasts are seared then smothered in a dreamy, wine-soaked cherry sauce made right in the same skillet. Is there anything more perfect than this dish for the holiday, between the wine and cherries which mimic your heart melting from your loved one? Pair with a side of roasted broccoli for a complete and irresistible dinner

Servings:

Calories: 379kcal

Author: Iowa Girl Eats

Ingredients

4 chicken breasts about 1-1/2lbs
extra virgin olive oil for brushing
salt and pepper
2 Tablespoons butter divided
1 shallot chopped
1 cup red wine like Cabernet
1/2 cup chicken broth
2 Tablespoons balsamic vinegar
12 oz fresh or frozen pitted sweet cherries NOT sour cherries if frozen, do not thaw
1 teaspoon chopped fresh thyme
juice of 1/2 lemon

Instructions

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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