Niagara cherry-glazed chicken breast

This chicken dish from Chef Jason Parsons features in-season Niagara cherries.

This chicken dish from Chef Jason Parsons features in-season Niagara cherries. Be sure to try this dish when cherries are at their peak!

Niagara cherry-glazed chicken breast

Serves 4

Ingredients:

  • 4 whole chicken breasts
  • 1 tbsp grapeseed oil
  • 2 cups seeded sweet cherries
  • 1/4 cup sliced shallots
  • 1 clove garlic, finely chopped
  • 1 cup red wine (Gamay Noir or Baco Noir)
  • 1 cup chicken stock
  • 2 cups blanched baby summer zucchini (pattypan squash and baby yellow and green zucchini)
  • 2 cups Swiss chard, leaves and stems
  • 3 tbsp fresh thyme leaves
  • 1 tbsp butter

Method:

In a large fry pan heat the grapeseed oil over high heat.

Season the chicken breast with salt and pepper and brown in the pan on all sides. Once golden, remove from the pan and set aside.

Add shallots, garlic, cherries and half the thyme leaves. Sauté for one minute and then add in the red wine.

Use a wooden spoon to lift any bits that may have stuck to the bottom of the pan and simmer the wine until it is almost all reduced.

Add the chicken stock and again bring to a boil. Continue to simmer until the liquid has reduced by half.

Return the seared chicken to the pan and place in a 350 F oven for approximately 20 to 30 minutes (until the chicken is cooked through).

When the chicken is almost done, melt the butter in a large fry pan and sauté the blanched summer zucchini, Swiss chard stems and remaining thyme leaves.

Once warmed through, add in the Swiss chard leaves and remove from the heat.

Season with salt and pepper and serve with the glazed chicken breasts.

Courtesy Chef Jason Parsons
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