Cherry Balsamic Chicken

Cherry Chicken


I’m an over-buyer of fruits and veggies. I buy too much produce and it goes bad before we eat it all. Wasting food is so not cool and I’ve decided it’s time to end the moldy situation no matter what I need to cook. This week, it was cherries. My kids got a sample at the farmers market and immediately began begging and pulling on me to buy enough of them for an army. I obliged. My kids ate bowls of cherries for 2 days (somehow they managed to escape an upset stomach), but after that it was no more cherries. I was left with a decent amount and they were going south, quickly. Sure, I could have made a pie or crisp, but we’ve got enough sweets around here and I wanted to experiment with something savory. I had some chicken in the fridge (although pork would have worked well too) and I created a chicken and cherry dish that the whole family enjoyed even my no-fruit-with-my-meat husband! We actually used all the cherries, leaving nothing to waste. Hooray!

Cherry Balsamic Chicken

2 boneless, skinless chicken breast halves

1/3 cup onion, chopped

1 garlic clove minced

1 teaspoon dried thyme

salt and pepper

2 cups pitted and roughly chopped cherries

2 tablespoons balsamic vinegar

1/2 teaspoon sugar

Olive oil

Heat a medium saute pan over medium heat. Season chicken with salt and pepper and thyme. Drizzle pan with olive oil, add the onion, and cook for 2 minutes. Add the chicken and cook for 5 minutes, then flip and cook for an additional 5 minutes or until internal temperature reaches 165 degrees. Remove chicken from the pan, leaving the onion, and turn heat to medium low. Add the cherries and cook for 3 minutes, then add the balsamic and sugar and cook until cherries are broken down and sauce has thickened, 7-10 minutes. Add salt and pepper if needed. Pour over chicken breasts and serve.

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Article Posted 3 years Ago
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