Rich, tasty glazes and sauces
turn simple chicken breasts into flavor-loaded dinners. I like using various fruit preserves as bases for glazes because they’re already a bit thick and sticky.
Cherry preserves are especially good because you get lots of whole pitted
cherries in the mix—which enhances both flavor and visual appeal.
Tip: As they cook
down, gently smash some of the cherries against the side of the pan to help them
combine with the other ingredients and thicken the glaze.
For this recipe, I balanced
the sweetness of the preserves with a little dry red wine for deeper, richer
flavor (and color).
Serves 4
Ingredients
- 1 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 2/3 cup cherry preserves
- 1/4 cup dry red wine
- 1 tsp Dijon mustard
- sea salt
- freshly ground black pepper
- 1 tsp finely chopped rosemary
- 2 tbsp olive oil
- 4 6-oz boneless, skinless
chicken breast halves
|
Glaze Ingredients |
Preparation
- Heat a small saucepan over
medium-low heat and melt the butter. Add the shallot and cook, stirring
frequently, 2 minutes.
- Add the cherry preserves, wine,
and mustard and season with salt and pepper. Bring to a light simmer, then
reduce the heat to low and cook, stirring frequently and gently smashing some
of the whole cherries, until slightly thickened, 10-11 minutes.
- Remove from the heat and stir
in the chopped rosemary. Let stand while the chicken cooks. (The glaze will
continue to thicken as it cools.)
|
Shallot in Butter |
|
Glaze Beginning to Cook |
|
Cooked Glaze |
|
Red Wine-Cherry Glaze |
- Heat a large,
heavy (preferably cast-iron) skillet over medium heat and add the olive oil,
swirling to coat. Season the chicken with salt and pepper and add to the
skillet. Cook until golden on the bottom, 7-8 minutes.
- Turn the
breasts over and cook until golden on the other side and just cooked through,
7-8 minutes longer, depending on thickness. (Tip: Lay a sheet of
aluminum foil lightly over the skillet to help retain moisture as the chicken
finishes.)
- Add the red wine-cherry glaze
to the pan and turn the breasts several times to coat.
|
Chicken Beginnning to Cook |
|
After Turning |
|
Pan-Seared Chciken Breasts |
Plate the chicken and spoon
remaining glaze from the pan on top.
|
Pan-Seared Chicken Breasts with Red Wine-Cherry Glaze |
we love pan roast chicken, but I could sure change it up with your recipe. And when you say red wine, could this be like a Merlot or Cabernet?
ReplyDeleteThanks for sharing on the Friday Features this week!
Have a great weekend, Karren
Hi, Karren --- yes, those two varieties of wine are great for this recipe (merlot is actually what I used).
DeleteThanks much --- hope you enjoy it!
Pam
This looks so yummy! I must try it! Thanks for sharing at OMHGWW!
ReplyDeleteHugs,
Pili
Thank you, Pili --- hope you enjoy!
DeletePam