This savory cherry sauce is great on chicken or as a topping for Paleo-AIP banana “ice cream.” Make a big batch and freeze it in small portions so you can thaw it out any time you want a quick, tasty main course.
- 1 lb boneless, skinless chicken breasts
- 1 tsp avocado oil
- 1 shallot, peeled and roughly chopped
- 1 1/2 cups frozen cherries, thawed
- 1 sprig fresh rosemary (about 1 tbsp leaves) roughly chopped
- 2-4 basil leaves, chiffonaded
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp water
- 1/2 tsp salt
- 1 cinnamon stick
- Grab a small
sauce pan. Sautee the shallot in avocado oil for 3-4 minutes, or until lightly brown but not crispy.
- Pour everything else EXCEPT the chicken into the saucepan.
- Bring it to a boil and turn it down to a simmer. Let it bubble away for about at least 10-15 minutes so the flavors can mingle and the cherries lose their shape.
- While the cherry sauce cooks, heat some coconut oil over medium-high heat and cook the chicken for 7-9 minutes per side, or until golden brown and cooked through.
- Let the chicken breasts rest before slicing against the grain. Remove the rosemary sprig and cinnamon stick from the cherries.
- Spoon the cherries over the breasts, then drizzle the more liquid part of the sauce over an accompanying side salad.
- You can make this in advance and store it in the fridge for up to a week or in the freezer for up to 3 months.