Deliciously Easy Recipe-Chicken With Cherry Zinfandel & Thyme Pan Sauce
We all know that jam isn’t just paired anymore with Peanut butter for the classic PB&J sandwich or slathered on a piece of perfectly buttered toast. But sometimes we forget just how versatile jams and fruit spreads can be! Not just in sweet recipes, but savory ones as well. Like a glaze for grilled salmon? Or roasted pork loin perhaps?
Well, here is a great recipe for Pan Roasted Chicken with Cherry Thyme Sauce, a deliciously easy sauce made with our wonderfully tart Cherry Zinfandel Jam! Add lots of fresh thyme and shallots to accompany perfectly pan roasted chicken for a great quick meal ! So next time you have to think about dinner, don’t forget to get out that jar of jam in your refrigerator and see what you can come up with. It’s not just for PB&Js anymore!
Pan Roasted Chicken with Cherry Thyme Sauce
2 Boneless Chicken Breasts
½ Cup Oregon Growers’ Cherry Zinfandel Jam
1 Shallot, small diced
3 Sprigs of Fresh Thyme, 1 of the sprigs chopped fine
1 Cup Low-Sodium Chicken Stock
1 Tablespoon Flour
Salt & Pepper
Preheat Oven to 350 degrees.
Season the chicken on both sides with a generous amount of salt and pepper. Over medium heat, add about 2 tablespoons of olive oil in a sauté pan and add chicken, breast side down when the pan is hot. Cook for 5 minutes, when the skin starts to crisp, add 2 sprigs of thyme in the pan and put into the oven for about 12-14 minutes.
Remove chicken & thyme from pan and set aside, cover loosely with foil. For the pan sauce, pour off all but a tablespoon of the pan liquids and return to medium low heat. Add the chicken stock to deglaze pan, then whisk in flour until dissolved. Add chopped shallots, chopped thyme and cherry zinfandel jam and whisk until combined. Let reduce until sauce thickens, about 5 minutes. Pour sauce over chicken and enjoy!
A perfect side: serve with a mixed green salad lightly dressed with olive oil, lemon juice, some of the minced shallots and salt & pepper!