Cherry Wine Chicken

This has become a family favorite. The prep time is a little long, but my family gathers around the kitchen and helps slice and chat while we get everything ready. Good for a cold, mid-winter night. You may garnish with parsley. Serve piping hot with garlic roasted or mashed potatoes, and stir-fried asparagus.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 259 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
• 1 teaspoon dried rosemary
• salt and ground black pepper to taste
• 4 tablespoons olive oil, divided
• 2 cloves garlic, pressed
• 2 skinless, boneless chicken breasts, trimmed and sliced into 1/2-inch fillets
• 2 large shallot, minced
• 2 ½ tablespoons chopped fresh sage
• 1 cup dry cherry wine (such as Ten Spoon Vineyards)

Recipe Instructions

Step 1

Preheat the oven to 150 degrees F (65 degrees C).

Step 2

Dissolve cornstarch in 1/4 cup reserved cherry juice in a bowl. Set aside.

Step 3

Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Brown chicken fillets in the hot oil, 5 to 7 minutes per side. Transfer chicken to a baking dish, cover, and place in the preheated oven to keep warm.

Step 4

Reduce heat under the skillet to medium and add shallots and garlic. Saute until nearly tender, 3 to 4 minutes. Add sage and rosemary and saute for 1 minute. Pour in cherry wine and bring to a low boil for 30 seconds, scraping the sides and bottom of the pan to deglaze by removing any drippings.

Step 5

Add any remaining cherry juice from the can, cherries, and cherry juice-cornstarch mixture to the skillet. Stir until liquid clarifies and starts to thicken, 8 to 10 minutes.

Step 6

Return chicken to the skillet, season with salt and pepper, and let simmer in sauce for 3 to 4 minutes. Transfer chicken to a platter and ladle sauce with cherries on top.