Tangy Cherry Chicken

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 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 wine
• 1 cup chicken stock
• 1/2 cup dried cherries
• 3 tablespoons cold unsalted butter

Recipe

• 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 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.