Grilled Chicken with Fresh Cherry Sauce

Ingredients:

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• Salt and freshly ground black pepper

For the Cherry Sauce

• 2 cups fresh bing cherries, pitted
• 1/2 cup pomegranate juice
• 1/4 cup red wine
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons water
• 1 tablespoon unsalted butter
• Salt and Freshly ground black pepper

Instructions:

1. Place the chicken in a plastic bag and cover with the balsamic vinegar. Place in the refrigerator and let marinade for 1 hour.
2. Remove the chicken from the plastic bag and put the breasts on a clean plate. Season with salt and pepper on both sides. Head outside to the grill!
3. Pre-heat a gas or charcoal grill. Lightly oil the grill grate to make sure the food doesn’t stick. 
4. Cook the chicken about 8 minutes per side, or until cooked through. Place the cooked breasts on a clean plate and let rest while you make the sauce.
5. In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes. In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes. Remove from heat, add in the butter, and season with salt and pepper.
6. To serve, place the chicken on a large platter and spoon the silky cherry sauce over the breasts.