- 10 minutes
- 30 minutes
- Makes 3 servings
- In a medium saucepan, combine the cherries, brown sugar, cherry preserves, water, garlic powder, salt, pepper, and crushed red pepper.
- Over medium-high heat, bring the mixture to a boil, stirring frequently. Reduce to medium-low and continue cooking for approximately 10 minutes, or until it thickens. Stir gently to avoid crushing the cherries.
- Once the chicken breasts are thoroughly cooked, serve with the cherry sauce on topâitâs a lovely combination of sweet and heat.