Chicken in Balsamic Cherry Sauce

From: Greg Fontenot - The Woodlands, TX

Serves: 6


6 chicken breasts, boned
2 teaspoons salt
2 tablespoons olive oil
1 cup thinly sliced onions
1/4 cup balsamic vinegar
1 cup Manischewitz® Ready-to-Serve Chicken Broth
1/2 cup dry white wine
1 jar cherry preserves
Flat leaf parsley for garnish


Pat dry chicken and season with salt and pepper. In a heavy skillet, heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons. Add wine and broth, bring heat to high and reduce by half. Add cherry preserves and cool for an additional 5 minutes until the sauce is thick. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

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