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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Rachael Ray Ingredients:
3 tablespoons extra virgin olive oil |
4 (6 ounce) boneless skinless chicken breast halves |
1 tablespoon fresh thyme leave, chopped |
salt |
fresh ground black pepper |
1 small red onion, finely chopped |
2 celery ribs, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon freshly grated nutmeg |
1/2 cup dry white wine |
1 cup chicken stock |
1/2 cup dried cherries |
3 tablespoons cold unsalted butter |
Directions:
1. Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of olive oil.
2. Season the chicken liberally with half of the thyme and salt and pepper; add to the hot skillet.
3. Cook the chicken 5-6 minutes on each side until cooked through.
4. Remove chicken from the pan and cover with foil to keep warm.
5. Return the skillet to the burner over med-high heat; add in the remaining 1 tablespoon olive oil and onions, celery, red pepper flakes, nutmeg, salt, and pepper.
6. Cook for 3-4 minutes or until the celery and onion are tender.
7. Add in the white wine and cook until the pan is almost dry, 1 minute.
8. Add in the chicken stock, dried cherries, and remaining thyme; continue to cook for about 4-5 minutes or until there is about 1/4 cup of liquid left in the pan.
9. Turn the heat off the pan; add in the butter and whisk until it has completely melted.
10. Serve the chicken breasts whole or sliced with cherry sauce poured over them.
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