Pan-Seared Chicken Breasts with Spiced Cherry Sauce
- Total Time
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 salt½ tsp
cooking spray1 spray(s)
unsalted butter1 tsp
uncooked shallot(s)1 medium, minced
uncooked celery2 rib(s), medium, finely chopped
minced ginger1 tsp
minced garlic1 tsp
mustard seed½ tsp
red pepper flakes¼ tsp
cherries10 oz, pitted and halved
balsamic vinegar1 Tbsp
unpacked light brown sugar1 Tbsp
- 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.
- Add chicken and cook, turning once, 8 minutes, or until cooked through. Transfer to serving plates or a serving platter.
- 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.
- 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.
- Serving size: 1 chicken breast and 6 tablespoons sauce