2 chicken breasts
olive oil, extra virgin
salt and pepper, to taste
2 tbsp butter, divided
1 onion, chopped
1 cup red wine
½ cup chicken broth
2 tbsp balsamic vinegar
12 oz pitted cherries, fresh or frozen
1 tsp fresh thyme, chopped
½ lemon
Brush chicken breasts with extra virgin olive oil and season them with salt and pepper.
Heat a large skillet over medium-high heat and then add the seasoned chicken.
Pan-fry the chicken breasts for 4 to 5 minutes on each side. Remove and cover with foil to keep warm.
Once the chicken is ready, let it cool and make the cherry sauce.
To make the cherry sauce, melt 1 tablespoon of butter in a skillet. Next, throw in the chopped onion and saute until tender and translucent.
Now, go ahead and add in the red wine, chicken broth, balsamic vinegar, and the pitted cherries.
Allow to simmer for 3 to 5 minutes or until the sauce has reduced to half of its original amount.
Using a wooden spoon, press lightly on the cherries to break them up a little. Now throw in the chopped fresh thyme and stir gently.
Once the sauce is in the right consistency, add the other tablespoon of butter and the juice of half a lemon.
Finally, spoon the cherry sauce over the pan-fried chicken breasts.
Sugar: 28g
:
Calcium: 64mg
Calories: 495kcal
Carbohydrates: 44g
Cholesterol: 103mg
Fat: 15g
Fiber: 6g
Iron: 2mg
Potassium: 1015mg
Protein: 28g
Saturated Fat: 8g
Sodium: 355mg
Vitamin A: 615IU
Vitamin C: 54mg
