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from Greg Fontenot - The Woodlands, TX
Pat dry chicken and season with salt and pepper. In a heavy skillet, heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons. Add wine and broth, bring heat to high and reduce by half. Add cherry preserves and cool for an additional 5 minutes until the sauce is thick. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.