Cherry Glazed Chicken

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

 

 

Preparation:

1. In small pot, combine drained cherry juice and chicken broth.  Boil over high heat and reduce to 1/2 cup.
2. Combine dried cherries and port wine in a small bowl.  Set aside. 
3. Mix together flour and 1 tablespoon butter to make smooth paste in a small bowl.  Set aside.
4. Sprinkle salt and pepper on chicken while broth mixture is reducing. In large frying pan, melt remaining olive oil and butter over medium heat. 
5. Brown chicken until light brown, about 3 minutes per side.  Transfer to plate and cover with some foil.
6. In the same pan, add chopeed onion and cook until soft and clear, about 1 minute. 
7. Add port and dried cherries and stir
8. 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.
9. Stir flour and butter mixture into the sauce. Cook over medium heat for about 2 minutes, or until sauce is slightly thickened.
10. Add thyme and cherries to pan.  Mix together and return chicken to pan along with any juices.  Warm for one minute.
11. Serve chicken on individual plates over rice or just by themselves and spoon cherry sauce over the top.