Adapted from this Cooking Light recipe for Chicken in Cherry Marsala Sauce. We had cooking sherry and the Mrs. does not like Marsala. I have not done a great deal with sweet sauces for chicken. I loved it and think it is a great way to use dried Michigan cherries. This is a definite winner.
Ingredients
1/2 cup Dried cherries
1/2 cup Cooking sherry
4 tsp Olive oil
4 Skinless, boneless chicken breasts, cut in half lengthwise (around 1 1/2 lbs total)
1/2 tsp Kosher salt, divided
1/2 tsp black pepper, divided
1/3 cup Shallots, finely chopped (one larger shallot)
3 Sprigs fresh thyme
8 oz Mushrooms (white or baby portobellos) Thinly sliced.
2/3 cup Chicken broth
Directions
1. Combine cherries and cooking sherry in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
2. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook around 5 minutes on each side. Remove chicken from pan and sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Cover with foil and keep warm.
3. Add remaining olive oil to pan and then add shallots and thyme. Saute for around 1 minute. Then add the broth, cherry mixture, mushrooms, the remaining 1/4 tsp kosher salt, and remaining 1/4 tsp black pepper
4. Bring mixture to a boil, scraping the pan to loosen the browned bits. Leave the mixture at a boil for around a minute. Then reduce heat to medium and simmer for 3 minutes or until sauce is slightly thick. Pour over the chicken and serve.
Matches very well with a green vegetable and brown rice.
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