Chicken Breasts With Red Wine And Sour Cherry Pan Sauce

For Chicken: Sprinkle chicken breasts on both sides with salt and pepper. Coat each with flour.

In a preheated skillet over medium heat, add butter and cook until fragrant and nut-brown. Add olive oil, swirling into butter to mix well. Saute chicken until rich nut-brown on outside and done in center, approximately 5 minutes each side.

For Pan Sauce: Remove chicken breasts from pan. Pour off all but 1 teaspoon fat from skillet and set pan over medium-high heat. Add diced red onions and cook, stirring until just starting to soften and brown.

Add wine. Bring to a boil, stirring to loosen and dissolve any browned bits, and cook for 1 minute. Add stock and dried cherries along with lemon zest, brown sugar, vinegar, and thyme. Bring to a boil over high heat and cook, stirring often, until reduced by half and thickened, about 2 minutes.

Discard zest. Season with salt and pepper to taste. Add a few drops fresh lemon juice, then swirl in 3 teaspoon butter. Pour over breasts and serve.

Recipe Source: "The Joy of Cooking"