Chicken Breast with Cherries

1. Drain the cherries through a sieve and collect the juice. Finely dice the shallots. Roast the pepper in a pan without fat until it begins to smell strongly and then finely crush it in a mortar. Salt the chicken breasts on both sides. Preheat the oven to 120 degrees.
2. Heat some oil in a pan and sear the chicken breasts on both sides and then finish cooking in the oven. Sauté the shallots together with the cinnamon stick in the hot frying fat.
3. Now deglaze with the cherry juice and 5 tablespoons of balsamic vinegar, slowly taste your way with the vinegar. Better less at first, you can always spice it up. Stir in the honey and pepper (here you can also feel the amount, it should be nice and peppery), bring to the boil briefly, set the heat to the lowest level and simmer for about 8 minutes.
4. Mix the starch with a little water until smooth and stir into the sauce, simmer for a minute and then season to taste again. Now add the cherries to the sauce and let it steep for a few minutes.,
5. To serve, place the cherries on a plate, cut the chicken breasts into slices and place on top of the cherries and sprinkle the chicken breasts with a little pepper. We had homemade spaetzle and fried onions tossed in butter.

a notice

1. I used a glass of morello cherries for this recipe that my mother woke up in the summer. And my mother is always very stingy with sugar when it comes to preserving. H. the juice was really sour, so I took 3 tbsp honey.
2. If you take a glass of morello cherries from the supermarket of your choice, you should feel your way slowly with the honey, because experience has shown that the juice there is sweeter.