- 4
Ingredients
- 3/4 cup halved and pitted fresh sweet Western Sweet cherries
- 2 cups chicken stock or canned low-salt chicken broth
- 2/3 cup Ruby Port
- 1 small onion
- 2 bay leaves
- 2 fresh thyme sprigs, leaves only
- 4 6-ounce boneless, skinless chicken breast halves, pounded to 1/2-inch thickness between sheets of waxed paper.
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 1/4 cup (1/2 stick) butter, cut in 1/2-inch pieces, room temperature
- Salt and pepper
Preparation
Step 1
Place cherries, chicken stock, Port, onion, bay leaves and thyme in a heavy medium saucepan; bring to a boil over high heat. Lower heat and simmer until mixture is reduced to 1/2 cup, about 20 minutes. Discard onion and bay leaves.
Meanwhile, heat a large heavy skillet over medium heat. Add chicken breasts and cook for about 6 minutes. Turn chicken over and continue cooking for 8-10 minutes, or until cooked through. Remove from the pan and keep warm.
Add Cornstarch mixture to the sauce. Bring to a simmer, whisking constantly. Add butter 1 piece at a time, whisking until melted before adding the next piece. Season to taste with salt and pepper.
To serve, slice chicken breasts diagonally and fan out on plates. Spoon sauce over the chicken.
Makes 4 servings.