Cold-Start Pan-Seared Chicken Breasts with Cherry and Rosemary Pan Sauce

americastestkitchen.com

Karin Kay

subheading: Gather Your Ingredients:

4 boneless, skinless chicken breasts, trimmed

2 tablespoons vegetable oil

2 teaspoons kosher salt

Cherry and Rosemary Pan Sauce

2 teaspoons extra-virgin olive oil

2 tablespoons minced shallot

½ teaspoon minced fresh rosemary

1 cup dry red wine

2 tablespoons balsamic vinegar

2 teaspoons sugar

5 ounces frozen sweet cherries, thawed and halved (½ cup)

2 teaspoons water

½ teaspoon cornstarch

2 tablespoons unsalted butter, cut into 4 pieces and chilled

subheading: Before You Begin:

For the best results, buy similar-size chicken breasts weighing up to 10 ounces. If using breasts that weigh 10 to 12 ounces, cook only three and increase the cooking time in step 3 to 9 to 12 minutes and slice the chicken for serving. We don't recommend using breasts larger than 12 ounces here as their exteriors will toughen before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 1½ teaspoons. A Cabernet Sauvignon or Pinot Noir would work well here. If desired, fresh thyme can be substituted for the rosemary. For the best results, buy similar-size chicken breasts weighing up to 10 ounces. If using breasts that weigh 10 to 12 ounces, cook only three and increase the cooking time in step 3 to 9 to 12 minutes and slice the chicken for serving. We don't recommend using breasts larger than 12 ounces here as their exteriors will toughen before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 1½ teaspoons. A Cabernet Sauvignon or Pinot Noir would work well here. If desired, fresh thyme can be substituted for the rosemary.

Note: Ingredients may have been altered from the original.

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