Wednesday, October 12, 2011

October 11: For Neil Diamond: Tangy Cherry Chicken

3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breast halves
1 teaspoon dried thyme
   Salt and freshly ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup dried cherries
3 tablespoons cold unsalted butter
   Green salad
   Boiled baby potatoes

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the onions, celery, red pepper flakes, nutmeg, salt, and pepper.

Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the white wine and cook until the pan is almost dry, 1 minute. Add the chicken stock, dried cherries, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted.

Serve the chicken breasts whole or sliced with cherry sauce poured over them. Serve the salad and potatoes alongside.


I changed the fresh thyme to dried and I added the potatoes and salad to the ingredient list. RR says: "You got the way to move me, Baby!" I suppose that's a song by Neil Diamond, but I've never heard of it.

The chicken is delicious and the cherry sauce is divine. I served this with bread and bell peppers because that's what I had on hand.

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