Chicken with Cherry-Wine Pan Sauce

 Here’s a savory and slightly sweet recipe for Chicken with Cherry-Wine Pan Sauce—a delicious dish featuring tender chicken paired with a rich, flavorful cherry-wine sauce that brings a burst of fruity sweetness and depth to the meal.

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Ingredients

For the Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

Salt and pepper, to taste

1/2 tsp dried thyme (or fresh, if available)

For the Cherry-Wine Pan Sauce

1 cup fresh cherries, pitted and halved (or frozen cherries, thawed)

1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)

1/4 cup chicken broth

2 tbsp balsamic vinegar

1 tbsp honey (optional, for sweetness)

2 tbsp unsalted butter

1 small shallot, finely minced

1 clove garlic, minced

1 tsp fresh thyme (or 1/2 tsp dried thyme)

Salt and pepper, to taste

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Instructions

1. Prepare and Cook the Chicken

Season the chicken breasts with salt, pepper, and dried thyme.

Heat the olive oil in a large skillet over medium-high heat.

Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Remove the chicken from the skillet and set it aside, covering loosely with foil to keep warm.

2. Make the Cherry-Wine Pan Sauce

In the same skillet, reduce the heat to medium and add the minced shallot and garlic. Sauté for 1-2 minutes until softened and fragrant.

Add the cherries, red wine, chicken broth, balsamic vinegar, and honey (if using) to the skillet.

Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce reduces by about half and thickens slightly.

Stir in the fresh thyme and season with salt and pepper to taste.

3. Finish the Sauce

Once the sauce has reduced, remove the skillet from the heat and whisk in the butter until the sauce becomes silky and smooth.

Taste and adjust the seasoning with more salt, pepper, or honey, if needed.

4. Serve

Place the cooked chicken breasts back into the skillet and spoon the cherry-wine pan sauce over the top.

Serve the chicken with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.

Garnish with extra fresh thyme or chopped parsley if desired.

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Tips

You can use chicken thighs instead of breasts for a juicier alternative.

For a stronger wine flavor, you can use a richer red wine and allow the sauce to reduce more.

If fresh cherries are out of season, frozen cherries work just as well in this sauce.

Enjoy your Chicken with Cherry-Wine Pan Sauce, a sophisticated yet simple dish that’s perfect for a cozy dinner or special occasion!