Cherry Wine Chicken
Preheat the oven to 150 degrees F (65 degrees C).Advertisement
Dissolve cornstarch in 1/4 cup reserved cherry juice in a bowl. Set aside.
Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Brown chicken fillets in the hot oil, 5 to 7 minutes per side. Transfer chicken to a baking dish, cover, and place in the preheated oven to keep warm.
Reduce heat under the skillet to medium and add shallots and garlic. Saute until nearly tender, 3 to 4 minutes. Add sage and rosemary and saute for 1 minute. Pour in cherry wine and bring to a low boil for 30 seconds, scraping the sides and bottom of the pan to deglaze by removing any drippings.
Add any remaining cherry juice from the can, cherries, and cherry juice-cornstarch mixture to the skillet. Stir until liquid clarifies and starts to thicken, 8 to 10 minutes.
Return chicken to the skillet, season with salt and pepper, and let simmer in sauce for 3 to 4 minutes. Transfer chicken to a platter and ladle sauce with cherries on top.
Dry cherry wine or a sweet white wine is recommended.
You may also prepare the sauce ahead of time using 1 cup chicken broth, leave the cornstarch out, and simmer until thickened.