Cherry Skillet Chicken with Risotto

This cherry chicken recipe came from a cookbook full of recipes for preparing ahead of time and freezing in bulk.  I actually prepared the cherry chicken dish months ago, so I'll give instructions for the way I made it (freezing and cooking).  The recipe called for dried cherries, but I used cherries that I had "marinated" in port wine (they were left over from making chocolate covered cherries).  I drained all the liquid from maraschino cherries, replaced it with port wine, and let them soak for weeks (a trick I learned from my mom for making chocolate covered cherries).  The chicken can be served over pasta, rice or even on a salad.  I tried it over pasta, but definitely prefer it over the risotto.  I love risotto, and it's such a great side dish for so many meals.  I used to be very intimidated by risotto, but when I actually decided to make it I realized it wasn't nearly as difficult as I had feared.  This is a very basic risotto recipe, you can certainly get much snazzier with it.

Cherry Skillet Chicken
Ingredients

my frozen meal

2 chicken breasts
1/2 cup port wine marinated maraschino cherries (or 1/3 cup dried cherries)
(1/3 cup hot water, if using dried cherries)
1/4 cup chicken broth
1 tbsp balsamic vinegar
1/4 cup tbsp port wine from cherries
1/2 tsp sugar
1/4 tsp sea salt
For cooking:
2 tsp olive oil

Instructions for preparing & freezing
1)  Flatten chicken breasts by laying each between two sheets of wax paper and pounding to 1" thick with either a rolling pin or meat tenderizer.  Place chicken into a 1-gallon freezer bag.
2)  If using dried cherries, put into a small bowl and cover with hot water.  Let stand for 5 minutes.
3)  Add to freezer bag with chicken:  cherries (if using dried cherries, drain water and add cherries to the bag), chicken broth, vinegar, port wine sugar and salt.  Seal and gently shake bag to mix ingredients and distribute cherries.
4)  Freeze.

Instructions for cooking
1)  Completely thaw in refrigerator.
2)  Heat oil in a large skillet over medium heat.  Add the chicken and cook until it begins to brown, about 3 minutes each side.
3)  Reduce heat to medium-low, and pour cherries and juice over the chicken.  Cover and simmer about 12 to 15 minutes.


Risotto
Ingredients
1 tbsp olive oil
1 large onion, chopped
1 cup Arborio rice
1/2 cup white wine
4-5 cups hot chicken broth
1/4 cup Parmesan cheese, grated
assorted fresh or dried herbs (I used oregano, parsley and basil)

Instructions
1)  Heat olive oil in a large pot.  Saute onion in oil until translucent.  Add rice and stir until grains are all coated with oil.  Add wine and stir constantly on medium heat until wine is absorbed.
2)  Add 1 cup hot broth, stirring until liquid is absorbed.  Continue cooking for about 20 minutes, adding the broth 1 cup at a time and stirring almost constantly.  The rice creates its own creamy sauce, adding more liquid makes it creamier...so add liquid to desired texture.
3)  Remove from heat, stir in cheese and herbs, and serve immediately.

enjoy!
 ~ j