Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 cup fresh or frozen cherries, pitted (150 g)
  • 1/2 cup Gran Marnier (120 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 teaspoon fresh thyme leaves (5 g)

Instructions:

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken breasts for 5–6 minutes on one side until golden brown.
  4. Flip and cook for an additional 5–6 minutes until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest.
  5. In the same skillet, add the cherries, Gran Marnier, and chicken broth.
  6. Bring to a simmer, scraping up browned bits from the pan.
  7. Cook until the sauce thickens slightly (approximately 5 minutes).
  8. Stir in the butter, balsamic vinegar, and thyme. Adjust seasoning with salt and pepper as needed.
  9. Slice chicken breasts and drizzle with cherry sauce. Garnish with additional thyme if desired.