Chicken Cutlets with Cherry Pan Sauce

Chicken Cutlets with Cherry Pan Sauce

Serves 4

Fresh cherries and port wine make a simple savory sauce for chicken cutlets. Try with other lean meats such as boneless pork chops or turkey tenderloins.

  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pound chicken breast cutlets
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced shallots
  • 1 cup port wine
  • 1/2 pound fresh cherries, pitted and halved
  • 3 teaspoons minced fresh thyme, divided
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In a large skillet, heat oil over medium-high heat. Season chicken cutlets with salt and pepper. Add chicken to the skillet and cook 3 to 4 minutes per side or until golden brown and cooked through. Transfer to a plate and keep warm.

Add shallots to the skillet and cook 1 minute, stirring constantly. Deglaze the skillet with wine, scraping up browned bits. Stir in cherries and cook 6 to 8 minutes or until sauce has reduced by about half and thickened slightly. Stir in 2 teaspoons fresh thyme and serve over chicken, garnished with remaining thyme.

Nutritional Info: 
Per Serving:360 calories (100 from fat), 11g total fat, 2g saturated fat, 90mg cholesterol, 470mg sodium, 18g carbohydrate (1g dietary fiber, 12g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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