Ripe for the Picking: Make Sweet and Savory Cherry Balsamic Chicken

Cherry balsamic chickenI'm an over-buyer of fruits and veggies. I buy too much produce, and it goes bad before we eat it all. Wasting food is so not cool, and I've decided it's time to end the moldy situation no matter what I need to cook. This week, it was cherries. To use them up, I could have made a pie or a crisp, but we've got enough sweets around here and I wanted to experiment with something savory. I had some chicken in the fridge, so opted for a chicken and cherry dish that the whole family enjoyed - even my no-fruit-with-my-meat husband! We actually used all the cherries, leaving nothing to waste. Hooray!

Related: 20 vegan dishes you can make in 20 minutes or less

Cherry Balsamic Chicken

2 boneless, skinless chicken breast halves
1/3 cup onion, chopped
1 garlic clove minced
1 teaspoon dried thyme
salt and pepper
2 cups pitted and roughly chopped cherries
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
Olive oil

Heat a medium saute pan over medium heat. Season chicken with salt and pepper and thyme. Drizzle pan with olive oil, add the onion, and cook for 2 minutes. Add the chicken and cook for 5 minutes, then flip and cook for an additional 5 minutes or until internal temperature reaches 165 degrees. Remove chicken from the pan, leaving the onion, and turn heat to medium low. Add the cherries and cook for 3 minutes, then add the balsamic and sugar and cook until cherries are broken down and sauce has thickened, 7-10 minutes. Add salt and pepper if needed. Pour over chicken breasts and serve.

- By Macki West
For 10 ways to recreate Chinese takeout at home, visit Babble!

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