Pan-Seared Chicken with Dried Cherries and Port

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.

Cook: 30 minutes
Serves: 4 Save

Ingredients (11)

  • 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


  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 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.