Chicken with Cherry Wine Sauce Recipe

Chicken with Cherry Wine Sauce Recipe
Chicken with Cherry Wine Sauce Recipe photo by Taste of Home
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Chicken with Cherry Wine Sauce Recipe

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My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. —Ben Diaz, Azusa, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 tablespoons butter, divided
  • 2/3 cup dry red wine
  • 1 tablespoon sugar
  • 1/2 cup fresh or frozen pitted dark sweet cherries, thawed

Directions

Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until a thermometer reads 165°.
Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, 4-5 minutes or until liquid is reduced by half. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken. Yield: 4 servings.
Originally published as Chicken with Cherry Wine Sauce in Simple & Delicious June/July 2015, p3-8

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce: 480 calories, 25g fat (14g saturated fat), 179mg cholesterol, 418mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 46g protein.

  • 4 boneless skinless chicken breast halves (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 tablespoons butter, divided
  • 2/3 cup dry red wine
  • 1 tablespoon sugar
  • 1/2 cup fresh or frozen pitted dark sweet cherries, thawed
  1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until a thermometer reads 165°.
  2. Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, 4-5 minutes or until liquid is reduced by half. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken. Yield: 4 servings.
Originally published as Chicken with Cherry Wine Sauce in Simple & Delicious June/July 2015, p3-8

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