Cold-Start Pan-Seared Chicken Breasts with Cherry and Rosemary Pan Sauce For Two | America's Test Ki
They're golden, succulent, and accompanied by a luxurious pan sauce.
Keywords
- Main Courses
- American
- Chicken
- Fruit
- For Two
- Weeknight
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Cooking tools:
- Meat tenderizer
- Instant-read thermometer
- Skillet
- Stove
- Paper towel
- Serving platter
- Aluminum foil
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 2 boneless, skinless chicken breasts, trimmed
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon minced shallot
- ¼ teaspoon minced fresh rosemary
- ½ cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 2½ ounces frozen sweet cherries, thawed and halved (¼ cup)
- 1 teaspoon water
- ¼ teaspoon cornstarch
- 1 tablespoon unsalted butter, cut into 2 pieces and chilled
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