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Rosemary-Scented Black Cherry Chicken with Rice Pilaf

By Julia M


  • 6-8 Chicken Breast Tenders
  • Di Olivas All Natural Butter EVOO
  • 1/2 C Chicken Broth
  • 1-2 T Di Olivas Black Cherry Balsamic Vinegar
  • 1/4 C (Dickinson’s) Black Cherry Preserves
  • 10 Fresh or Defrosted Pitted Cherries
  • Pinch of Rosemary
  • Pinch of Onion Powder
  • 1 T Cornstarch w/ 1 T Water (Optional)


  1. Rice Pilaf: Prepare rice according to package directions, substituting chicken broth for the water. Just before serving toss with some finely chopped fresh parsley and green onion tops into the rice. Serve with the chicken. While rice is cooking prepare the chicken.
  2. Chicken: Season 6-8 chicken breast tenders with salt and pepper. In a skillet (if skillet is not non-stick spray with a cooking spray first) over medium high heat, do a couple turns around the pan with some Di Olivas All Natural Butter EVOO. When the oil is hot add the chicken and brown on both sides (3-5 minutes per side, until the chicken easily comes loose when jiggled with your tongs). The chicken should be cooked through by then. Remove the chicken from the pan and set aside. Deglaze the pan with ½ cup chicken broth and 1-2 T. Di Olivas Black Cherry Balsamic Vinegar (to taste). Add ¼ c. (Dickinson¿s) Black Cherry Preserves and 10 fresh or defrosted pitted cherries cut in quarters. Season the sauce with just a pinch of rosemary and a quick sprinkle of both garlic and onion powders across the top. Bring to a boil for a few minutes to reduce the sauce a bit. Set the chicken into the sauce and turn to coat. Continue to boil a couple minutes longer. For a thicker sauce combine 1 T. cornstarch with 1 T. water. Add the mixture 1 t. at a time stirring after each addition until the sauce is as thick as you would like.

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