Cherry Glazed Chicken
Chicken with a Cherry Port Sauce

Cherry Glazed Chicken

Cherry Glazed Chicken is a really nice dish to serve your family or guests over the holidays when you want to provide something special. We find it to be something unique that most people haven't tried before.

The cherry sauce is made with a sweet port wine combined with tart cherries and cherry juice. It's a wonderful topping for chicken and it looks good too.

The chicken cutlets get browned in a pan first and then you start to add the ingredients for the sauce in steps. It all comes together into a wonderful meal that even our kids enjoy. Fortunately the alcohol evaporates during cooking.

Our guests always request this recipe from us before going home. Everyone agrees that this is a great recipe to serve at dinner parties. At Christmas time we usually add a sprig of parsely on the plate to add some green to the red cherry sauce.

Cherry Glazed Chicken Recipe

Ingredients:

8 thin chicken cutlets (about 1 pound)
2 cups chicken broth
1 can (14.5 ounce) tart cherries, drain and save juice
1/2 cup Port wine
2 TBLS dried cherries
2 TBLS butter, divided
1 TBLS flour
½ tsp salt
½ tsp black pepper
1 TBLS olive oil
1 small onion, chopped
1 TBLS lemon juice
1 tsp fresh thyme

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Preparation:

In small pot, combine drained cherry juice and chicken broth. Boil over high heat and reduce to 1/2 cup.
Combine dried cherries and port wine in a small bowl. Set aside.
Mix together flour and 1 tablespoon butter to make smooth paste in a small bowl. Set aside.
Sprinkle salt and pepper on chicken while broth mixture is reducing. In large frying pan, melt remaining olive oil and butter over medium heat.
Brown chicken until light brown, about 3 minutes per side. Transfer to plate and cover with some foil.
In the same pan, add chopeed onion and cook until soft and clear, about 1 minute.
Add port and dried cherries and stir
Bring to a boil and reduce a bit by simmering for 1 minute. Add cherry juice - reduced broth and lemon juice, then boil for another minute.
Stir flour and butter mixture into the sauce. Cook over medium heat for about 2 minutes, or until sauce is slightly thickened.
Add thyme and cherries to pan. Mix together and return chicken to pan along with any juices. Warm for one minute.
Serve chicken on individual plates over rice or just by themselves and spoon cherry sauce over the top.