Chicken with Dried Cherries and Vanilla Sauce Recipe

  • Yield:

    4 servings

  • Total Time:

    45 mins

  • Prep Time:

    20 mins

  • Cook Time:

    25 mins


  • 3/4 cup coarsely chopped, dried cherries
  • 1/4 cup pure vanilla extract
  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black fine grind pepper
  • 1-1/2 tablespoons Mazola® Corn Oil
  • 2 teaspoons minced fresh rosemary
  • 1 cup dry white wine
  • 1-1/2 teaspoons butter


  1. Step 1) Combine cherries and vanilla extract in a small bowl; soak for 10 minutes.
  2. Step 2) Preheat oven to 350°F.
  3. Step 3) Rinse and pat dry chicken breasts. Cut a pocket in the thickest part of each breast. Stuff about 1 to 2 tablespoons marinated cherries into each pocket reserving remaining cherries and vanilla for the sauce. Secure each pocket with a wooden pick to close. Season chicken with salt and pepper.
  4. Step 4) Heat corn oil in an ovenproof skillet over medium heat. Cook chicken until lightly browned, 4 to 5 minutes. Turn and cook additional 4 to 5 minutes to brown other side. Sprinkle chicken with rosemary. Bake for 20 to 25 minutes or until internal temperature of chicken is at least 170°F.
  5. Step 5) Remove chicken to serving dish and remove picks. Place skillet over medium-high heat. Pour wine into skillet, scraping the bottom to deglaze. Add butter and reserved cherries and vanilla. Cook 3 to 4 minutes until sauce has thickened slightly. Serve with chicken.