Chicken with Dried Cherry Sauce
Elevate your weeknight dinner game with this irresistible Chicken with Dried Cherry Sauce, a delightfully savory-sweet dish that’s as elegant as it is easy to make. Tender, golden-seared chicken breasts are nestled in a rich pan sauce featuring dry red wine, chicken stock, and a tangy balsamic vinegar base, perfectly balanced by the natural sweetness of plump dried cherries. Aromatic hints of fresh thyme and sautéed shallots create depth, while the quick preparation—just 15 minutes of prep and 25 minutes of cook time—makes it ideal for busy nights or special occasions. Serve this flavorful masterpiece with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal at home. Tags: chicken recipes, dried cherry sauce, savory-sweet dinners, quick and easy chicken recipes, elegant weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Shallots, minced
- 2 cloves Garlic, minced
- 1 cup Chicken stock
- 0.5 cup Dry red wine
- 1 teaspoon Balsamic vinegar
- 0.5 cup Dried cherries
- 1 teaspoon Fresh thyme leaves
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts lightly in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the butter to the skillet and let it melt.
Stir in the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and softened.
Deglaze the skillet by pouring in the red wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken stock, balsamic vinegar, dried cherries, and thyme to the skillet. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low and simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the chicken hot, topped with the dried cherry sauce. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.6 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2076 mg | 44% | |
*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.
