Grilled Balsamic Chicken with Cherry Sauce

Arizona Christmas decorating has a style all its own not found in the Midwest. Check out these  yard decorations we have seen on our walks through different neighborhoods. Festive and creative touches to desert plants. 

Snowman made from a tumbleweed

Christmas wreath made from chile peppers

Painted rocks often with messages on them are still a popular quarantine activity. This lizard has some festive holiday touches added to it. 

Grilled Balsamic Chicken with Cherry Sauce 

Cook's Notes: This cherry sauce is my new to-go sauce for grilled chicken, turkey and pork. The sauce can be drizzled over oven baked meat entrees also. It keeps well in refrigerator up to 4 days. It's sweet and savory made with fresh sweet cherries or frozen cherries, thawed, wine and balsamic vinegar. The sauce does double duty as half is used for marinade and the rest for basting. I used a premium white cranberry pear balsamic but a premium dark balsamic would work just fine for a deeper rich flavor. Some other balsamic choices include:
Black Cherry, Black Mission Fig, Raspberry Balsamic. Pomegranate Quince
The meal was paired with steamed broccoli, grated Parmesan cheese and a potato. Recipe makes 4 servings and was adapted from cookingmom.com.

Ingredients:

• 4 chicken breasts or fillets
• 1/2 cup premium white or dark balsamic vinegar
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups fresh sweet cherries, pitted or frozen sweet cherries, thawed
• 1/2 cup cherry juice or cran-cherry juice
• 1/4 cup dry red wine
• 3 teaspoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon cold butter
• Salt and pepper to taste

Directions:

• Whisk together olive oil, 1/4 cup balsamic vinegar, and garlic. Mix well and pour into a large zip loc bag. Cut each chicken breast in half and add to bag. Place bag in a large bowl and marinate for at least an hour and up to four hours, refrigerated. Occasionally turn bag so chicken is thoroughly coated.
• In a saucepan mix cornstarch with cold water. Add cherries, remaining balsamic vinegar, red wine and cherry juice. Cook on low heat until thickens. Remove sauce from heat, add in butter and mix well.
• Drain chicken from marinade in a colander. Salt and pepper and grill meat. If not grilling add chicken to baking dish.
• Use sauce to baste during grilling time or spread over chicken to be baked in oven @350 degrees for 40 minutes, covered for 30 minutes and then uncover for rest of baking time.