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This chicken recipe is really cherry

Stir fry chicken, sweet peppers and green onion. Top view. Asian cuisine

June marks the start of cherry season in Ontario. The little fruit is tasty all on its own – grab a handful and enjoy – but is versatile enough to add flavour to preparations from smoothies to salads, not to mention the whole cherry pie thing.

Cherries also make a great addition to poultry, as you’ll discover if you put together this Cherry Chicken Sauté. The recipe makes for a simple dinner, served with the likes of rice and green beans.

The combination of sweet and sour comes through, and cherries have the added bonus of being full of nutrients such as vitamin C and potassium. As for the pits, some are easier to deal with than others – riper is messier but makes the task less onerous. Still too messy, frozen cherries can be thawed out or dried cherries plumped back up by soaking them in boiling water for 10 minutes or so.

Whatever route you go, do enjoy experimenting with this one.

Cherry Chicken  Sauté

  • 3/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 2 tsp. cornstarch
  • 1 tsp. dried thyme
  • 1 Tbsp. vegetable oil
  • 4 boneless skinless chicken breasts (about 1 lb/500 g)
  • 1 medium onion, chopped
  • 2 cups Ontario sweet cherries, pitted and halved
  1. In small bowl, combine chicken broth, vinegar, cornstarch and thyme; set aside.
  2. In large skillet, heat oil over medium-high heat. Brown chicken with onion.
  3. Stir in broth mixture; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until chicken is no longer pink inside, about 10 minutes.
  4. Stir in cherries; heat through, 3 to 5 minutes.
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