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

Yield: 4 servings


  • 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:

  1. Preheat oven to 425. Pat chicken dry and rub skin with 1 tablespoon olive oil. Season with salt and pepper.
  2. 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:

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