Ingredients:
- 4 boneless, skinless chicken breasts (around 1.5 pounds total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 medium shallot, minced
- 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 cup fresh or frozen pitted sweet cherries (thawed if frozen)
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- Juice of 1/2 lemon
Equipment
- Large skillet (preferably cast-iron)
- Meat mallet or heavy rolling pin
Instructions:
Prep the chicken:
- If needed, pound the chicken breasts to an even thickness (about 1/2-inch) for faster, more even cooking. This also helps tenderize them.
- Season chicken breasts on both sides with salt and pepper.
Sear the chicken:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the large skillet over medium-high heat.
- Add the chicken breasts and cook until well-browned on both sides, approximately 3-4 minutes per side. Don’t overcrowd the pan; cook in batches if necessary.
- Remove the chicken from the pan and set aside on a plate.
Make the sauce:
- Add the minced shallot to the same skillet and cook until softened, about 1-2 minutes.
- Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- Add the chicken broth, balsamic vinegar, and cherries. Bring the mixture to a simmer and cook until the sauce has thickened slightly and reduced by about half, around 5-7 minutes.
Finish the dish:
- Nestle the chicken breasts back into the sauce.
- Reduce the heat to low and simmer, partially covered, until the chicken is cooked through (internal temperature reaches 165°F), approximately 5-10 minutes.
- Remove the skillet from the heat and stir in the remaining tablespoon of butter, fresh thyme (or dried thyme), and lemon juice.
Serving:
- Spoon the rich cherry-wine sauce over the chicken breasts.
- Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, rice, or a simple green salad.
Tips:
- Wine choice: Choose a dry red wine you’d also enjoy drinking. A Merlot or a Chianti can be good options as well.
- Sweetness: Adjust sweetness levels to your preference. Add a touch more balsamic vinegar for a slightly tangier sauce.
- Make it creamy: For a richer, creamier sauce, stir in a splash of heavy cream at the end, just before serving.
- Fresh vs. frozen cherries: Use fresh cherries when in season, and frozen ones are a perfectly good substitute outside of that.
Enjoy your elegant and flavor-packed Chicken with Cherry-Wine Pan Sauce!
