This has become a family favorite. The prep time is a little long, but my family gathers around the kitchen and helps slice and chat while we get everything ready. Good for a cold, mid-winter night. You may garnish with parsley. Serve piping hot with garlic roasted or mashed potatoes, and stir-fried asparagus.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 150 degrees F (65 degrees C).

  • 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.

Cook's Notes:

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.

Nutrition Facts

259 calories; 10 g total fat; 22 mg cholesterol; 55 mg sodium. 22.7 g carbohydrates; 9.6 g protein; Full Nutrition