Pan-Seared Chicken with Dried Cherries and Port

Kitchen Tested
  • Yield 4 servings
  • Prep
  • Cook 30 minutes

If you can’t find skin-on, boneless breasts, purchase bone-in ones—it takes only a minute to trim them yourself.

Chicken with Dried Cherries and Port
Karry Hosford

Opt for white balsamic vinegar over regular to keep the sauce from turning muddy.


1/3 cup dried cherries
1/2 cup ruby port
2 teaspoons vegetable oil
4 (6-ounce) boneless, skin-on, chicken breast halves
1/2 teaspoon coarse salt, divided
Freshly ground black pepper
2 tablespoons unsalted butter, divided
1/4 cup minced shallots
1/2 cup reduced-sodium chicken broth
2 tablespoons red currant jelly
1 tablespoon white balsamic vinegar


  1. Preheat oven to 400F.
  2. In a small bowl, soak cherries in port 30 minutes to soften and plump.
  3. Heat oil in a nonstick 12-inch skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper; sear, skin-side down, until skin is just golden, about 2 minutes. Turn and cook 1 minute more. Transfer to a rimmed baking sheet, and bake 8 to 10 minutes, until chicken is just thoroughly cooked. Transfer to a cutting board, and let rest 5 minutes.
  4. While chicken is baking, add butter to skillet, reduce heat to medium, and sauté shallots until golden, about 2 minutes. Add cherries with port, broth, jelly and vinegar. Increase heat to medium-high, bring sauce to a boil, and simmer until sauce has reduced and slightly thickened, about 8 minutes. Add remaining 1/4 teaspoon salt and pepper. Remove pan from heat and swirl in remaining tablespoon butter. Thickly slice chicken on a bias and arrange on plates. Spoon sauce over chicken.

—Recipe by Laraine Perri for, May 2011.




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