For Neil Diamond: Tangy Cherry Chicken Recipe

Name: For Neil Diamond: Tangy Cherry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 4 6-ounce boneless, skinless chicken breast halves; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); Salt and freshly ground black pepper; 1 small red onion, finely chopped; 2 celery ribs, finely chopped; 1/4 teaspoon crushed red pepper flakes (a couple of pinches); 1/4 teaspoon freshly grated or ground nutmeg (eyeball it); 1/2 cup dry white wine (a couple of glugs); 1 cup chicken stock or broth; 1/2 cup dried cherries (a couple of handfuls); 3 tablespoons cold unsalted butter

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
Salt and freshly ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes (a couple of pinches)
1/4 teaspoon freshly grated or ground nutmeg (eyeball it)
1/2 cup dry white wine (a couple of glugs)
1 cup chicken stock or broth
1/2 cup dried cherries (a couple of handfuls)
3 tablespoons cold unsalted butter

1
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
2
Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet.
3
Cook the chicken for 5 to 6 minutes on each side until cooked through.
4
Remove the chicken from the pan and cover with foil to keep warm.
5
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.
6
Cook for 3 to 4 minutes, or until the celery and onions are tender.
7
Add the white wine and cook until the pan is almost dry, 1 minute.
8
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.
9
Turn the heat off under the pan.
10
Add the butter and whisk until it has completely melted.
11
Serve the chicken breasts whole or sliced with cherry sauce poured over them.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO), 4 6-ounce boneless, skinless chicken breast halves, 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs), Salt and freshly ground black pepper, and more.

Yes, For Neil Diamond: Tangy Cherry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

For Neil Diamond: Tangy Cherry Chicken

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