As a food content creator, I start planning and prepping for food-centric holidays weeks in advance so that by the time the actual holiday rolls around I’ve pretty much moved on. Case in point, I saw a Valentine’s Day commercial the other day and wondered why the heck it was still airing. Oh yeah, because Valentine’s Day isn’t until next week!
Watch How to Make It!
Luscious Chicken with Cherry Pan Sauce
What have I been working on for said sweet holiday? Chicken with Cherry-Wine Pan Sauce! Simply seasoned chicken breasts are seared then smothered in a dreamy, wine-soaked cherry sauce made right in the same skillet. Between the wine and festive ruby-red cherries, there is no better dish to make and celebrate the holiday at home with.
20 minutes, one skillet, and totally elegant, yet easy enough to make any night of the week.
How to Make this Recipe
Start by searing chicken breasts that have been pounded to an even thickness in a large skillet over medium-high heat. Brush or mist both sides with extra virgin olive oil and season with salt and pepper, then add to the hot skillet and saute for 3-4 minutes a side, or until cooked through. Remove to a plate then tent with foil to keep warm.
Next melt butter in the same skillet then add chopped shallot and saute until tender, about 2 minutes.
Once the shallots are tender, carefully pour in red wine (I like Cabernet,) chicken broth, and balsamic vinegar.
Let the sauce simmer and reduce by about half, 3-4 minutes.
Next add pitted sweet cherries which add just the right amount of sweetness to the pan sauce.
Feel free to use fresh or frozen pitted sweet cherries. If you’re using frozen, you don’t need to thaw them first.
Once the cherries warm in the hot skillet, press lightly on them with a wooden spoon to help break them up a bit. Next sprinkle in chopped fresh thyme (you could use a pinch of dried thyme…in a pinch!)
Continue to reduce the sauce until thickened but still syrupy, 2-3 minutes, then stir in butter and the fresh lemon juice. The lemon TOTALLY makes this dish!
Plate the chicken then spoon the luscious, ruby-hued sauce over the top — yum! Serve simply with a fresh side salad or roasted broccoli as you see pictured here. That’s just fresh broccoli florets tossed with extra virgin olive oil, salt, and pepper then roasted for 10 minutes at 425 minutes. Perfection!
Whether you make this dish to celebrate Valentine’s Day, or simply to make a Tuesday evening feel extra special and elegant, I hope you enjoy every last drop!
Like this recipe? Share it with friends!
