You are here: Home » Recipes » Cherry Chicken Romarina Cherry Chicken Romarina Yield servings PrintEmail Ingredients 1 -- shallot, minced1/4 teaspoon chopped, fresh rosemary1/2 cup dry white wine1/4 cup dried cherries1 cup chicken broth1 tablespoon cornstarch2 -- 3 chicken breasts, sliced in half to make 4 6 thin filets -- salt -- pepper1/3 cup flour3 -- 5 tablespoon olive oil1 tablespoon butter Instructions If you are serving the chicken with wild rice, start the rice on the stove to cook while you prepare the chicken. Prepare the ingredients for the sauce before cooking the chicken. This will shorten the sauce time so that the chicken stays warm. Mince the shallot, chop the rosemary, and measure out the wine, preserves and cherries. Put each in small bowls and set aside. Using a whisk, combine the broth and cornstarch in a bowl and set aside. Cover the chicken with plastic wrap and pound both sides with a spiked meat-tenderizing mallet. Sprinkle liberally with salt and pepper on both sides (about 2-3 turns of the peppermill per side). Put the flour on a large plate. Heat 3 Tbsp. olive oil in a large, cast iron frying pan on medium/high heat until very hot but not smoking. Dredge the chicken in the flour one piece at a time, shaking off any extra flour before adding to the pan. Fry the chicken in until browned on both sides and cooked through, turning only once. (If the pieces don't all fit in the pan you can do it in 2 batches, adding more oil to the pan for the second batch.) Remove the chicken and place on paper towels. Drain any remaining oil from the pan and wipe it out with paper towels. Return the pan to the stove and melt the butter over medium heat. Fry the shallots until tender but not browned. Add wine to the pan and scrape to loosen any bits stuck to the bottom. Add preserves, rosemary and dried cherries. Stir to combine and melt jam. When it's bubbly whisk the broth/cornstarch mixture one more time then stir into the pan for a minute or so, until thickened. Return chicken to pan. Flip pieces and spoon sauce over to coat. Spoon more sauce over each piece when serving. Serve with wild rice if desired.