One Pan cherry Chicken
Ingredients
2 tbs Extra virgin Olive Oil
2 Chicken Breasts
1 cup Cherries (pitted and halved)
1 Shallot (chopped)
2 Garlic Cloves (minced)
235 mls Chicken Broth
1 tbs Lemon Juice
2 tbs fresh oregano
Salt and Pepper
In a large skillet, heat half of the oil over medium-high heat. Add the chicken to the skillet and cook for four to six minutes per side until golden brown. The chicken won't be cooked through. Set it aside.
In the same skillet, sauté the cherries and the shallot for two to three minutes until tender and juicy. Transfer to a plate.
Add the remaining oil to the skillet and sauté the garlic for 30 seconds, until fragrant. Add the broth and the lemon juice to the skillet. Bring to a simmer and then reduce the heat to medium-low. Let the sauce simmer for three to five minutes until slightly reduced.
Return the chicken and cherries to the skillet, and simmer for an additional five to seven minutes, until the chicken is cooked through. Season with salt and pepper.
Garnish with oregano and enjoy!
