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Ingredient for sauce
1 cup sweet cherries sliced in half seeds  out
1/4 cup minced shallots
2 tbsp chopped fresh thyme
3 garlic cloves chopped
2 tbsp butter
1/2 cup balsamic vinegar
2 tbsp brown sugar(maybe substitute with honey) also ( more sugar if you prefer a sweeter sauce)
salt and pepper to taste

Seasoning for chicken
2 large chicken breast
3 tbsp fresh thyme chopped
2 tbsp lemon zest
1 tsp chopped habanero pepper
salt and pepper to taste
3 tbsp oil for searing

In a bowl add all the chicken ingredients,mix well and allow to marinate at least 30 minutes or up to over night. In a heated skillet add the oil, once hot place the chicken in skin side down and cook until browned all over the chicken. Place the chicken in a heat 400 degree oven until its cooked through or the internal temp reaches 165 degrees. Cover the chicken once done and set it to the side to rest.

In a medium sized pot combine all the sauce ingredients except the butter, place on the stove on medium heat and simmer until the cherries break down and the sauce slightly thickens( 20 to 25 minutes) then add the two tbsp of butter mix until melted then turn the stove off. Slice the chicken and spoon sauce over chicken and enjoy! 🙂