Cherry Chicken

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It always bums me to see certain fruits go out of season. There’s nothing quite like ripe strawberries and cherries in peak berry season. However, I’ve found a way to still enjoy summer fruits – even in the fall and winter. Cooking fruits enhances their flavor, making them taste more like they’re fresh from peak season. If you’re craving those summer fruits, go ahead and pick them up in the store. Follow the recipe below to find how to turn just about any fruit into a delicious sauce. Soon you’ll feel like it’s summer again. 

Ingredients: Cherry Chicken

  • 2 boneless skinless chicken breast
  • 1/2 cup of fresh cherries – pitted and halved
  • 4-6 fresh strawberries – sliced
  • 2-3 springs of fresh thyme – stripped from steams and chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • olive oil
  • salt & pepper

 Directions:

In a small pot over medium heat add strawberries with cherries. Once the fruit starts to give off a little liquid, add in honey and vinegar. Season with a pinch of salt and cover. Stir every 3-4 minutes. Cook for about 15-17 minutes. Half way through the cooking process, toss in your fresh thyme. 

Preheat your skillet over medium heat with a drizzle of olive oil. Pat your chicken dry with a paper towel. Season with salt and pepper. Add chicken to skillet, cook on both sides for 6-7 minutes until thickest part of the chicken reaches 165. Remove from heat and allow the meat to rest for at least 5 minutes before plating. Plate chicken on a serving dish and pour your cherry sauce over top. Garnish with an extra spring of thyme.

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