Chicken Cutlets with Cherry Pan Sauce
Serves 4
Time 25 min
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.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pound chicken breast cutlets
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 shallot, finely chopped
- 1 cup port wine
- 1/2 pound fresh cherries, pitted and halved
- 3 teaspoons finely chopped fresh thyme, divided
Method
Heat oil in a large skillet over medium-high heat.
Season chicken cutlets with salt and pepper.
Add chicken to the skillet and cook until golden brown and cooked through, 3 to 4 minutes per side.
Transfer to a plate and keep warm.
Add shallot to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
Add port and stir, scraping up browned bits.
Stir in cherries and cook until sauce has reduced by about half and thickened slightly, 6 to 8 minutes.
Stir in 2 teaspoons fresh thyme and serve sauce 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 carbohydrates (1g dietary fiber, 12g sugar), 31g protein.
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.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pound chicken breast cutlets
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 shallot, finely chopped
- 1 cup port wine
- 1/2 pound fresh cherries, pitted and halved
- 3 teaspoons finely chopped fresh thyme, divided