Boneless, skinless chicken breasts or thighs
½ c. dry white wine
1 c. chicken stock
3 stalks celery, chopped
½ red onion, chopped
1 c. dried cherries
Thyme – fresh, dried (or poultry seasoning)
Red pepper flakes
2 Tb. butter
Heat olive oil in a heavy pan. Season chicken with salt, pepper and thyme/poultry seasoning. Place in pan and leave – do not touch until brown on that side.
Then turn to other side. Once browned, remove chicken from the pan.
Add onions and celery and sauté. Sprinkle with red pepper flakes and nutmeg.
Pour in white wine and heat until wine is nearly cooked out.
Add cherries and chicken stock and cook for a couple minutes; then add butter to thicken sauce.
Return chicken to pan and heat through.
Pairs Well With
This recipe is thanks to Rachel Ray (thus it is quick to make!)