Tangy Cherry Chicken

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 47mins
• Ingredients: 13
• Serves: 4

ingredients

• 3 tablespoons extra virgin olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1 tablespoon fresh thyme leave, chopped
• salt
• fresh ground black pepper
• 1 small red onion, finely chopped
• 2 celery ribs, finely chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon freshly grated nutmeg
• 1⁄2 cup dry white wine
• 1 cup chicken stock
• 1⁄2 cup dried cherries
• 3 tablespoons cold unsalted butter

directions

1. Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of olive oil.
2. Season the chicken liberally with half of the thyme and salt and pepper; add to the hot skillet.
3. Cook the chicken 5-6 minutes on each side until cooked through.
4. Remove chicken from the pan and cover with foil to keep warm.
5. Return the skillet to the burner over med-high heat; add in the remaining 1 tablespoon olive oil and onions, celery, red pepper flakes, nutmeg, salt, and pepper.
6. Cook for 3-4 minutes or until the celery and onion are tender.
7. Add in the white wine and cook until the pan is almost dry, 1 minute.
8. Add in the chicken stock, dried cherries, and remaining thyme; continue to cook for about 4-5 minutes or until there is about ¼ cup of liquid left in the pan.
9. Turn the heat off the pan; add in the butter and whisk until it has completely melted.
10. Serve the chicken breasts whole or sliced with cherry sauce poured over them.