2 8-ounce boneless, skin-on chicken breast halves
3 tablespoons chilled butter, divided
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
18 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
2 tablespoon orange blossom honey
Place chicken breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 inch). Discard plastic wrap. Cover and chill.
Melt 2 tablespoons of butter in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, skin side down, to skillet and cook until skin is browned and crisp, about 4 minutes. Turn breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and up to 7-8 minutes longer for large breast. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice breast or serve whole. Fan slices out on plates. Spoon sauce over and serve.
If you can’t get enough pictures of food, follow our Instagram for daily helpings!