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Chicken with Dried Cherry Sauce: A Taste of Autumn

For me, this dish evokes crisp autumn evenings. I remember the first time I made it was on a particularly blustery day, the kind where the leaves are swirling and the air smells of woodsmoke. The sweet-tart aroma of the cherry sauce filled my kitchen, a warm and comforting contrast to the chill outside. Paired with wild rice and a simple green salad, it felt like the perfect way to welcome the changing season.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Dietary Type: Gluten-Free (naturally)

Ingredients

¼ cup flour
½ teaspoon salt
4 boneless, skinless chicken breast halves
1 teaspoon butter
½ cup cranberry juice cocktail
½ cup ruby port
4 teaspoons brown sugar
1 teaspoon dried tarragon
¼ cup dried tart cherries
1 teaspoon balsamic vinegar
1 teaspoon cornstarch
2 teaspoons water

Equipment Needed

Large skillet
Small mixing bowl (for cornstarch slurry)
Resealable plastic bag or shallow dish
Tongs
Whisk

Instructions

Begin by preparing the chicken. In a resealable plastic bag or a shallow dish, combine the flour and salt. Add the chicken breast halves to the bag or dish, one or two at a time, and shake or toss to coat them evenly with the flour mixture. Ensure each piece is lightly dusted.
Heat the butter in a large skillet over medium heat. Let the butter melt completely and coat the pan.
Carefully place the floured chicken breasts into the hot skillet. Cook for approximately 8 minutes on each side, depending on the thickness of the breasts. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness, inserting it into the thickest part of the breast.
Once the chicken is cooked through and nicely browned, remove it from the skillet and set it aside on a plate. Cover the plate with foil to keep the chicken warm while you prepare the sauce.
Now, it’s time to build the cherry sauce. Pour the cranberry juice cocktail and ruby port into the same skillet you used for the chicken. Scrape the bottom of the pan to loosen any browned bits, which will add depth of flavor to the sauce.
Add the brown sugar, dried tarragon, dried tart cherries, and balsamic vinegar to the skillet. Stir to combine all the ingredients.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let the sauce simmer gently for 5 minutes. This allows the flavors to meld and the cherries to soften.
In a small mixing bowl, whisk together the cornstarch and water to create a smooth slurry. This will be used to thicken the sauce.
Carefully pour the cornstarch slurry into the simmering sauce. Stir constantly to prevent lumps from forming.
Bring the sauce back to a boil, stirring continuously. Boil for 1 minute, or until the sauce has thickened to your desired consistency. The sauce should be glossy and able to coat the back of a spoon.
Remove the skillet from the heat. Spoon the warm cherry sauce over the cooked chicken breasts and serve immediately.

Expert Tips & Tricks

Pounding the chicken: For even cooking, consider lightly pounding the chicken breasts to an even thickness before flouring. Place the breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin.
Deglazing the pan: Don’t skip the step of deglazing the pan with the cranberry juice and port. Those browned bits on the bottom are packed with flavor and will enhance the overall taste of the sauce.
Adjusting the sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar. Conversely, add a touch more if you like it sweeter. Taste as you go and adjust to your preference.
Fresh Herbs: Fresh tarragon can be used. Use 1 tablespoon of fresh tarragon instead of 1 teaspoon of dried. Add it during the last 2 minutes of cooking.
Cherry Variety: Experiment with different varieties of dried cherries for unique flavor profiles. Sweet cherries can be substituted for tart cherries, but be mindful of the overall sweetness of the sauce.

Serving & Storage Suggestions

Serve the Chicken with Dried Cherry Sauce hot, garnished with fresh tarragon sprigs if desired. It pairs beautifully with wild rice, quinoa, couscous, or mashed potatoes. A side of steamed green beans, roasted asparagus, or a crisp green salad with apples and mandarin oranges completes the meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat or in the microwave. You may need to add a splash of water or broth to the sauce to prevent it from drying out during reheating. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263.6 kcal	N/A
Calories from Fat	N/A	14%
Total Fat	4.2 g	6%
Saturated Fat	1.3 g	6%
Cholesterol	78 mg	26%
Sodium	442.4 mg	18%
Total Carbohydrate	21.2 g	7%
Dietary Fiber	0.4 g	1%
Sugars	11.9 g	47%
Protein	26.2 g	52%

Variations & Substitutions

Port Alternatives: If you don’t have ruby port on hand, you can substitute it with dry red wine (such as Merlot or Pinot Noir) or even chicken broth for a non-alcoholic version. The flavor will be slightly different, but still delicious.
Gluten-Free: This recipe is naturally gluten-free, but ensure that your flour is a gluten-free blend if you have dietary restrictions.
Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Citrus Zest: Grate a little orange or lemon zest into the sauce for added brightness.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of dried cherries?
A: While dried cherries provide a concentrated flavor, you can use fresh cherries in season. Pit and halve about 1 cup of fresh cherries and add them to the skillet along with the cranberry juice cocktail and port. You may need to adjust the simmering time depending on the ripeness of the cherries.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the cherry sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before serving and cook the chicken just before serving to ensure it remains moist.

Q: How do I prevent the chicken from drying out?
A: Be careful not to overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Pounding the chicken to an even thickness also helps it cook more evenly.

Q: What if my sauce is too thin?
A: If your sauce isn’t thickening enough, whisk together an additional teaspoon of cornstarch with 2 teaspoons of water and add it to the simmering sauce. Stir constantly until the sauce reaches your desired consistency.

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great alternative and will add more richness to the dish. Adjust the cooking time accordingly, ensuring the thighs reach an internal temperature of 175°F (79°C).

Final Thoughts

I hope this Chicken with Dried Cherry Sauce becomes a staple in your kitchen, especially during the cooler months. The delightful combination of sweet and savory flavors is sure to impress your family and friends. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, have fun in the kitchen! Share your culinary creations and experiences, and inspire others to embrace the joy of cooking. This dish pairs wonderfully with a crisp Riesling or a light-bodied Pinot Noir. Enjoy!

Chicken with Dried Cherry Sauce Recipe