Pan-Seared Chicken Breasts with Spiced Cherry Sauce

Total Time
40 min
25 min
15 min
Ginger, mustard seeds, and red pepper flakes give the sauce a savory finish.


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

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