Pan-Seared Chicken with Dried Cherries and Port
If you can’t find skin-on, boneless breasts, purchase bone-in ones—it takes only a minute to trim them yourself.
Opt for white balsamic vinegar over regular to keep the sauce from turning muddy.
- ⅓ cup Dried Cherries
- ½ cup Ruby Port Red Wine
- 2 tsp Vegetable Oil
- 4 Boneless, Skin On Chicken Breast Cutlets, 6oz ea
- ½ tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 2 T Unsalted Butter
- ¼ cup Minced Shallot
- ½ cup Low Sodium Chicken Broth
- 2 T Red Currant Jelly
- 1 T White Balsamic Vinegar
- 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 saute 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.