4 servings (serving size: 1 breast half and about 1/4 cup sauce)

If you can't find dried cherries, use regular dried cranberries.

How to Make It

Step 1

Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.

Step 2

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.

Step 3

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.

Ratings & Reviews

JIMMIC's Review

December 15, 2010
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.

joybird7's Review

July 12, 2012

LutzCat's Review

July 06, 2012
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!