Rosemary Olive Oil Chicken with Black Cherry Balsamic ReductionMissy - Blissbranding Digital Specialist
8 Boneless Chicken Breasts (pounded to cook evenly)
2 Tablespoons chopped rosemary
1 small onion diced
Salt & pepper to taste
Coronado Taste of Oils Rosemary Extra Virgin Olive Oil
1 bottle Port wine
2 cups Coronado Taste of Oils Black Cherry Balsamic
1 cup frozen whole cherries
1/4 cup cherry jam for thickening
Sprinkle both sides of chicken with rosemary, salt & pepper.
Coat large stainless steel skillet with Coronado Taste of Oils Rosemary Extra Virgin Olive Oil and heat skillet.
Working in batches, 3 chicken breasts at a time, sauté chicken 3-4 minutes per side until golden brown.
Cover finished chicken with foil on a platter as you continue to cook the rest of the chicken.
Keep adding Coronado Taste of Oils Rosemary Extra Virgin Olive Oil with each batch of chicken.
When chicken is finished, add onions and thyme to skillet to brown, scraping pan juices and bits from bottom. (approx. 1 minute) add wine, Coronado Taste of Oils Black Cherry Balsamic to skillet and continue de-glazing skillet.
Bring to boil and reduce by half.
Add frozen cherries and jam to reduction.
Place finished reduction in serving bowl and enjoy chicken with a drizzle of your sauce.
Delicious with rice!
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