Cherry Balsamic Glaze

The perfect glaze for chicken breast using Cherries for Chelan Fresh!


Cherry Balsamic Glaze for Roasted Chicken Breast

Serves 4


4 boneless chicken breast
2 teaspoons olive oil - divided
2 shallots, chopped finely
1 large garlic clove, minced
13 cup dry red wine (shiraz or zinfandel)
13 cup balsamic vinegar
½ tablespoon sugar
1 cup frozen dark cherries, thawed
Salt and pepper


To make the Chicken:

  • Preheat oven to 425. Pat chicken dry and rub skin with 1 tablespoon olive oil. Season with salt and pepper. 
  • Roast for 15 minutes before reducing heat to 400 and continuing to roast for 10-20 minutes longer – depending on size of chicken breasts.

To make Cherry Glaze:

  • Heat olive oil in a small heavy metal or ceramic saucepan.
  • Add shallots and cook until they are soft and wilted, not browned (about 3 minutes).
  • Add garlic and stir for 30 seconds.
  • Add the wine, sugar, vinegar and cherries.
  • Increase the heat to bring the sauce to a light boil, stirring occasionally.
  • Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.