Total Time
47mins
Prep 30 mins
Cook 17 mins

Rachael Ray

Ingredients Nutrition

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.

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