Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Melanie Barnard
Recipe by Cooking Light September 2005

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

297 calories; calories from fat 16%; fat 5.4g; saturated fat 1.4g; mono fat 2.6g; poly fat 0.8g; protein 40.5g; carbohydrates 13.7g; fiber 1.1g; cholesterol 101mg; iron 2.1mg; sodium 464mg; calcium 33mg.
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