PAN SEARED CHICKEN BREASTS WITH SPICED CHERRY SAUCE

Pan seared Chicken Breasts with Spiced Cherry Sauce image

Number Of Ingredients 12

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24 ounces boneless, skinless chicken breasts (4 6 oz)
1/2 teaspoons table salt
1 teaspoon unsalted butter
1 medium shallot, minced
2 medium celery ribs, finely chopped
1 teaspoon minced ginger
1 teaspoon minced garlic
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
10 ounces cherries, pitted and halved
1 tablespoon balsamic vinegar
1 tablespoon unpacked light brown sugar

Steps:

Season chicken with salt. lightly coat a large skillet with nonstick spray and set it over medium heat for a few minutes to warm up.
Add chicken and cook, turning once, 8 minutes, or until cooked through. Transfer to serving plates or a platter.
Melt butter in skillet. Add shallot and celery. Cook, stirring often, 3 minutes, or until softened. Add ginger, garlic, mustard seeds, and red pepper flake. Cook a few seconds, until aromatic.
Stir in cherries. Cook, stirring often, until softened, about 2 minutes. Stir in vinegar and brown sugar, bring to a full boil. Cook for 1 minute, stirring constantly, until thickened. Spoon over the chicken breasts to serve.