Chicken with Cherry-Wine

  

A sophisticated yet simple supper meal that takes 20 minutes to prepare is Gluten-Free Chicken alongside Cherry-Wine Pan Sauce. Ideal for parties or a romantic evening at home!

 

4 chicken breasts 1-1/2lbs

extra virgin olive oil

salt and pepper

2 Tablespoons butter, divided

1 shallot, chopped

1 cup red wine

1/2 cup chicken broth

2 Tablespoons balsamic vinegar

12oz fresh or frozen pitted sweet cherries NOT sour cherries

1 teaspoon chopped fresh thyme

juice of 1/2 lemon

 

After pounding the chicken breasts to a uniform thickness, sprinkle salt and pepper on each side then drizzle with extra virgin olive oil. In a large pan over medium-high heat, add the chicken & sauté it for three to four minutes on each side, till it is no further pink. Transfer to a platter and cover with foil to maintain warmth. In the same skillet, melt 1 Tablespoon butter. Add the shallots and cook for two minutes at a time or until they are soft. After adding the wine, chicken stock, balsamic vinegar, and fresh cherries (if used), cook for three to four minutes, or until the sauce has reduced by almost half. If using frozen cherries, add them right away along with the thyme and reduce the sauce until it thickens slightly about two to three minutes. Gently push down on the cherries with the back of a wooden spoon as you go.

Take the skillet off of the burner and mix in the lemon juice and the remaining Tablespoon of butter. After serving, spoon over the chicken breasts.