4 servings (serving size: 1 breast half and about 1/4 cup sauce)
1/3 cup dried cherries
1/3 cup Marsala
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon butter
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
How to Make It
Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.
What a delightful chicken dish. This is easy enough to prepare on a weeknight, but elegant enough to serve to company. I used cherry-flavored Craisins and served with Trader Joe's Harvest Grains Blend, cardamom carrots, and roasted onions with balsamic. Will be making this often...delicious!
I had my reservations concerning this sauce, however they were erased upon the first taste of this dish. I served this over farfalle because that's what I had. It may have done better over Ziti or another tube-shaped pasta or rice. Thank you to the other reviewers for the heads up on doubling the sauce, it needed it.
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