When looking for inspiration my favorite pastime is visiting a local farmer’s market. This past weekend I visited the farmers market in old town Kensington, MD. The cherries caught my eye, and I knew I wanted them to be the focus of my next dish. Unfortunately, they were so good I ate them all before the end of the day.
Cooking with what is in season always gives you the best value for taste, texture and nutrition. It is also another way to eat healthy and save money. Food that is in season is always cheaper and there is also the added benefit of local produce lasting longer since it doesn’t have to travel so far.
Happy eating friends!
4 Chicken breasts (about 1-1/2lbs)
extra virgin Olive oil, for brushing
Salt and Pepper
1 1/2 teaspoon Garam Masala (substitute the following combined cinnamon, cumin, nutmeg, coriander)
2 tablespoons Butter, divided
1 Shallot, chopped
1 cup Red wine like Cabernet
1/2 cup Chicken broth
2 Tablespoons Balsamic vinegar
12oz fresh pitted sweet cherries NOT sour cherries (if frozen, do not thaw)
1 teaspoon chopped fresh Thyme
juice of 1/2 Lemon
- Brush the chicken breasts on both sides with extra virgin olive oil and season with garam masala, salt and pepper. In a large skillet over medium heat add 1 tablespoon of butter. When pan is coated evenly with melted butter, brown chicken on all sides 3-4 minutes a side. Remove to a plate then tent with foil to keep warm.
- Melt 1 Tablespoon butter in same skillet then add shallots and saute until tender, 2 minutes. Add wine, chicken broth, balsamic vinegar, and fresh cherries, simmer until sauce is reduced by nearly half, 3-4 minutes.
- Add thyme then continue to reduce sauce until slightly thickened, 2-3 minutes, pressing down on cherries gently with the back of a wooden spoon.
- Return chicken to the skillet, top with cherry sauce. Transfer skillet to oven. Bake, uncovered, at 350° for 20 minutes.
- Remove skillet from oven then add in lemon juice. Be sure to incorporate it well then serve.