Recipe courtesy of Chez Pascal
Show: The Best Of
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roast Turkey Breast with Gravy

Recipe courtesy of Food Network Kitchen

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Foolproof Turkey Breast

Recipe courtesy of Guy Fieri

Duck in Orange Sauce

Recipe courtesy of Audie Edwards

Bacon-Wrapped Chicken Breasts

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories