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