You are here: Home » Recipes » Pan-Seared Chicken with Dried Cherries and Port 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. Karry Hosford PrintEmail Opt for white balsamic vinegar over regular to keep the sauce from turning muddy. Ingredients 1/3 cup dried cherries1/2 cup ruby port2 teaspoons vegetable oil4 (6-ounce) boneless, skin-on, chicken breast halves1/2 teaspoon coarse salt, divided Freshly ground black pepper2 tablespoons unsalted butter, divided1/4 cup minced shallots1/2 cup reduced-sodium chicken broth2 tablespoons red currant jelly1 tablespoon white balsamic vinegar Instructions Preheat oven to 400F. In a small bowl, soak cherries in port 30 minutes to soften and plump. 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. 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 Relish.com, May 2011.