Step 1

To ensure even cooking, buy similar-size chicken breasts. This recipe works best with breasts weighing up to 10 ounces. We do not recommend using breasts larger than 12 ounces for this recipe as their exteriors will become tough before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. A Cabernet Sauvignon or Pinot Noir would work well here. If desired, fresh thyme can be substituted for the rosemary.

Step 2

FOR THE CHICKEN: Gently pound thicker end of each breast until ½ inch thick. Pat breasts dry with paper towels. Brush both sides of breasts with oil and evenly sprinkle each breast with ½ teaspoon kosher salt.

Step 3

Place breasts, skinned side down, in 10-inch nonstick or carbon-steel skillet, arranging so narrow parts of breasts are opposite wider parts. Place skillet over high heat and cook for 2 minutes. Flip breasts and cook on second side for 2 minutes (there should be light browning).

Step 4

Flip breasts; reduce heat to medium; and continue to cook, flipping breasts every 2 minutes, until exterior is well browned and thickest part of breast registers 155 degrees, 6 to 8 minutes longer. Transfer breasts, skinned side up, to platter; tent with foil; and let rest for at least 10 minutes.

Step 5

FOR THE PAN SAUCE: Heat oil in now-empty skillet over medium heat. Add shallot and rosemary and cook, stirring frequently, until shallot is softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar and bring to simmer, scraping up any browned bits. Cook, stirring frequently, until liquid is reduced by half and shallots are tender, about 5 minutes.

Step 6

Stir in cherries and any accumulated chicken juices and cook for 2 minutes. Combine water and cornstarch in small bowl. Add cornstarch mixture to skillet and cook, stirring constantly, until sauce is slightly thickened and glossy, about 1 minute. Off heat, whisk in butter. Season with salt and pepper to taste. Spoon over chicken and serve.