Chicken with Red Wine Cherry Sauce

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2 each Double chicken breasts, skinless, approx 10 oz each
1 recipe Lemon Thyme Marinade (recipe follows)
1 Tbsp Olive oil
1 large Shallot, minced
1 cup Good red wine
1 cup Chicken stock
1 large Orange; zest and juice (should yield 1 cup juice)
1 Tbsp Honey
2 cups Cherries; pitted and halved (start with ¾ lb cherries)
1 tsp Fresh thyme
To taste Kosher salt and freshly ground black pepper
1 Tbsp Butter
1 Tbsp Chives, sliced on the diagonal

1. Place the chicken in a glass or stainless steel container and cover with the Lemon Thyme Marinade; allow to marinate 2 hours. Preheat the broiler to high and place with chicken breasts on a rack positioned over a baking sheet. Broil for approx 10 minutes on each side or until an instant read thermometer registers 165 degrees internal temperature.

2. Meanwhile heat a medium sauce pot over medium high heat. Add the olive oil and shallot and cook until the shallot softens and begins to brown. Add the wine, chicken stock and orange juice and 1 packed tsp of zest; turn heat to high and reduce to 1 cup.

3. Reduce heat to medium and add the honey, cherries and thyme; season with salt and pepper and cook gently until cherries soften (about 4 minutes). Swirl in the butter and serve with the chicken breasts.

Lemon Thyme Marinade (for chicken)
Yield: Approx. 2 cups

2 tsp Dijon mustard
1 large Lemon, juice and zest
¼ cup Plain yogurt
2 cloves Garlic, chopped
2 Tbsp Parsley, chopped
1 Tbsp Thyme, chopped
1/4 cup Olive oil
To taste Kosher salt & freshly ground black pepper

1. Whisk together mustard, lemon juice and zest, yogurt, garlic, parsley and thyme in a mixing bowl. While whisking, drizzle in the olive oil. Season to taste with salt and pepper.

Yield:  4 Servings