Best Cherry Jam Chicken Recipes

CHERRY-BALSAMIC GLAZED CHICKEN BREASTS

Steps:

• Preheat grill.
• In a medium saucepan, heat the olive oil over medium heat until hot.
• Add the shallots and saute until softened- about 3-4 minutes.
• Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
• Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
• About 6-8 minutes.
• Reserve 6 tbsp of glaze in small bowl.
• Lightly season chicken breasts with salt.
• Place chicken on grill.
• Cook, covered for 4 minutes per side.
• Brush one side with glaze.
• Let set for 1 minutes then flip and brush other side with glaze.
• Repeat until chicken is cooked through.

CHICKEN IN BALSAMIC CHERRY SAUCE

Steps:

• 1. Pat dry chicken and season with salt.
• 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
• 3. Add broth, bring heat to high and reduce by half.
• 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
• 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

TANGY CHERRY CHICKEN

Steps:

• Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.