Cherry Wine Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 2 tablespoons cornstarch 1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved 4 tablespoons olive oil, divided 2 skinless, boneless chicken breasts, trimmed and sliced into 1/2-inch fillets 2 large shallot, minced 2 cloves garlic, pressed 2 ½ tablespoons chopped fresh sage 1 teaspoon dried rosemary 1 cup dry cherry wine (such as Ten Spoon Vineyards) salt and ground black pepper to taste
Nutrition Info
- 259.1 caloriescarbohydrate: 22.7 gcholesterol: 22.4 mgfat: 10 gfiber: 1.4 gprotein: 9.6 gsaturatedFat: 1.5 gservingSize: -sodium: 54.5 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Cherry Wine Chicken
Directions
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Preheat the oven to 150 degrees F (65 degrees C).
Dissolve cornstarch in 1/4 cup reserved cherry juice in a bowl. Set aside.
Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Brown chicken fillets in the hot oil, 5 to 7 minutes per side. Transfer chicken to a baking dish, cover, and place in the preheated oven to keep warm.
Reduce heat under the skillet to medium and add shallots and garlic. Saute until nearly tender, 3 to 4 minutes. Add sage and rosemary and saute for 1 minute. Pour in cherry wine and bring to a low boil for 30 seconds, scraping the sides and bottom of the pan to deglaze by removing any drippings.
Add any remaining cherry juice from the can, cherries, and cherry juice-cornstarch mixture to the skillet. Stir until liquid clarifies and starts to thicken, 8 to 10 minutes.
Return chicken to the skillet, season with salt and pepper, and let simmer in sauce for 3 to 4 minutes. Transfer chicken to a platter and ladle sauce with cherries on top.