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Chicken Breasts with Cherry Sauce

 Chicken Breasts with Cherry Sauce
I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.
6 ServingsPrep: 20 min. Cook: 30 min.


  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 3/4 cup orange juice
  • 1/4 cup chopped onion
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
  • 2 teaspoons cornstarch
  • 1 tablespoon water


  • In a large resealable plastic bag, combine flour and salt. Add
  • chicken, one piece at a time, and shake to coat. In a large skillet
  • over medium heat, brown chicken in butter on both sides. Remove from
  • the heat.
  • In a large saucepan, combine the sugar, orange juice, onion, orange
  • peel, ginger and cinnamon. Bring to a boil; cook for 5 minutes or
  • until slightly reduced and sugar is dissolved, stirring

2 of 2

Chicken Breasts with Cherry Sauce (continued)

Directions (continued)

  • occasionally. Remove from the heat; stir in cherries.
  • Pour sauce over chicken. Cover and cook over low heat for 30-35
  • minutes or until a meat thermometer reads 170°.
  • Remove chicken to a serving platter; keep warm. Combine cornstarch
  • and water until smooth; stir into the sauce. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Serve with chicken.
  • Yield: 6 servings (2 cups sauce).
Nutritional Facts: 1 serving (1 each) equals 266 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 485 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.