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This recipe is thanks to Rachel Ray (thus it is quick to make!)


  • 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
  • Nutmeg
  • Olive oil
  • 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.

Categories: Fruit  Main Dish  Poultry 

Author Credit: Rachel Ray

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