Cherry Chicken

November 16, 2012 at 6:44 pm | Posted in Chicken, Main Dish | Leave a comment

Once again, a found recipe with no notation as to where it came from! Hmmm, really makes me wonder. I don’t write down recipes when I’m watching television. This is written too neatly…I think I must have written it out of a cookbook but I’m not sure why I didn’t write down which cookbook.

Anyway, it was delish.


3 tbsp. Extra Virgin Olive Oil

1 pound chicken breasts (I used chicken tenders, they cook so much quicker)

1 tbsp. thyme

salt, pepper

1 small onion

2 celery ribs

1/4 tsp. red pepper fkajes

1/4 tsp. nutmeg

1 1/2 cup chicken stock (or 1 cup stock, 1/2 cup white wine)

1/2 cup dried cherries

3 tbsp. cold unsalted butter

Gather ingredients!

Chop celery and onion.  I chop mine in big enough pieces so that my teen son can avoid them.  He will not eat onion or celery.


Preheat large skillet over medium high heat with 2 tbsp. of olive oil.  Season chicken pieces liberally with half of the thyme, as well as with salt and pepper.  Add chicken to hot skillet and brown for about 8 minutes on each side.

Make sure that your chicken is fully cooked, to 160 degrees F.  Get the meat thermometer and check the fattest piece of meat.  Remove from pan and place in dish.

In same skillet, again over medium high heat, add 1 tbsp. olive oil, then onions, celery, red pepper flakes and nutmeg.  Cook until celery and onions are tender.

Chicken stock, made from Knorr’s stock packets. We don’t drink, so there’s never wine in our home.

Add chicken stock (or chicken stock and wine) as well as cherries, remaining thyme and continue to cook for another five minutes or so.  Turn off stove and add butter; whisk until it has completely melted.

Return chicken to skillet to reheat.  Serve chicken with cherry sauce.


The sauce thickened up nicely and the meal was pretty darned good.


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