Rosemary Chicken with Black Cherry Balsamic Reduction
2-3 Tablespoons fresh chopped rosemary
Salt & pepper to taste
Coronado Taste of Oils California Mission Extra Virgin Olive Oil
2 Tablespoons minced onion
1 teaspoon thyme
3 cups of your favorite Port Wine
1 cup Coronado Taste of Oils Black Cherry Balsamic
1 cup frozen fresh cherries
1 cup Raspberry Jalapeno Jam
1 Tablespoon corn starch
Sprinkle both sides of chicken with rosemary, salt & pepper.
Coat large stainless steel skillet with Coronado Taste of Oils California Mission 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 California Mission 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 1 cup frozen cherries and bring back to boil.
Add corn starch to thicken.
Place finished reduction in serving bowl and enjoy chicken with a drizzle of your sauce.
Delicious with rice!