Pan-seared chicken breasts with spiced cherry sauce

2 - 6
PersonalPoints™ per serving
Total Time
40 min
25 min
15 min
You'll be delighted with how well chicken and sweet cherries go together in this easy-to-make, impressive-looking dinner. Ginger, garlic, mustard seeds, and red pepper flakes give the sauce a savory finish. Pan-frying the chicken in a ripping-hot skillet infuses it with flavor and gets it ready to go in just 8 minutes. Use that same skillet to cook the shallots and celery, which are then flavored with lots of aromatics. Stirring in the cherries, sweet brown sugar, and bold balsamic vinegar at the end and letting it reduce until it thickens up adds lots of full-bodied flavor and texture to the sauce. Spoon it over the chicken and dinner is served.


Uncooked boneless skinless chicken breast(s)

24 oz, Four 6-ounce breasts

Table salt

½ tsp

Cooking spray

1 spray(s)

Unsalted butter

1 tsp

Uncooked shallot(s)

1 medium, minced

Uncooked celery

2 rib(s), medium, finely chopped

Minced ginger

1 tsp

Minced garlic

1 tsp

Mustard seed

½ tsp

Red pepper flakes

¼ tsp


10 oz, pitted and halved

Balsamic vinegar

1 Tbsp

Unpacked light brown sugar

1 Tbsp


  1. Season chicken with salt. Lightly coat a large skillet with nonstick spray and set it over medium heat for a few minutes to warm up.
  2. Add chicken and cook, turning once, 8 minutes, or until cooked through. Transfer to serving plates or a serving platter.
  3. Melt butter in the skillet. Add shallot and celery; cook, stirring often, 3 minutes, or until softened. Add ginger, garlic, mustard seeds, and red pepper flakes. Cook a few seconds, until aromatic.
  4. Stir in cherries; cook, stirring often, until softened, about 2 minutes. Stir in vinegar and brown sugar; bring to a full boil. Cook for 1 minute, stirring constantly, until thickened. Spoon over the chicken breasts to serve.
  5. Serving size: 1 chicken breast and 6 tablespoons sauce