Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1-1/2 pounds boneless, skinless chicken
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 cup white wine
- 1 cup chicken broth
- 1/4 cup Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 cups pitted sweet cherries
- 1/4 cup sliced green onion
- flour
- salt and pepper, to taste
Preparation:
Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.Heat the butter and oil in large skillet over medium heat. Add the chicken breasts. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In small bowl, mix cornstarch, vinegar and water; stir into skillet.
Add cherries and bring to a boil, stirring until sauce thickens (1 to 2 minutes).
Stir in green onion. Pour sauce over chicken and serve.
Makes 4 servings.
