Chicken in Cherry Marsala Sauce
Indulge in the rich, sophisticated flavors of Chicken in Cherry Marsala Sauce, a dish that blends tender, golden-brown chicken breasts with a luscious sauce bursting with sweet cherries and earthy Marsala wine. This recipe elevates weeknight dinners with its perfectly balanced combination of savory shallots, garlic, and fresh thyme, enhanced by a touch of balsamic vinegar and honey for depth. The cherry-studded sauce is simmered to perfection, creating a velvety glaze that transforms simple chicken into a gourmet delight. Ready in just 45 minutes, this elegant dish is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Serve it over creamy mashed potatoes, fluffy rice, or alongside roasted vegetables for an unforgettable dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, minced
- 2 pieces garlic cloves, minced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken stock
- 1.5 cups fresh or frozen cherries, pitted
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. Season both sides of the chicken with salt and black pepper.
Dredge the chicken in the flour, shaking off any excess flour.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium-low and add the butter. Once melted, add the minced shallots and garlic. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Deglaze the pan by pouring in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 2 minutes.
Add the chicken stock, cherries, balsamic vinegar, honey, and thyme to the skillet. Stir well and bring the mixture to a gentle simmer. Cook for 5-7 minutes, or until the cherries have softened and the sauce has thickened slightly.
Return the chicken breasts to the skillet, spooning the cherry Marsala sauce over them. Simmer for an additional 3-5 minutes to warm the chicken and allow the flavors to meld.
Remove the skillet from heat and garnish the dish with chopped parsley. Serve the chicken hot with the cherry Marsala sauce spooned over it.
Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 67.3 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
