Chicken in Cherry Marsala Sauce
- 1/3 cup dried cherries
- 1/3 cup Marsala
- 2 tsp olive oil
- 4 Skinless Boneless Chicken Breast 6 oz each
- 1/2 tsp salt (divided)
- 1/2 tsp black pepper (divided)
- 1 tsp butter
- 1/4 cup finely chopped shallots
- 1 Tbs chopped fresh thyme
- 1/2 cup Chicken Broth (less-sodium chicken broth)
- Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
- Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.
