Cherry Chicken

Sweet And Tangy Chicken

Ingredients:

1/2 cup dried cherries

1/4 cup apple juice

1/4 cup chicken stock

1/8 cup all purpose flour

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

2 boneless, skinless chicken breast fillets

1/2 Tablespoon cooking oil
1/2 Tablespoon mustard (Dijon, or spicy brown)

Directions:

Combine cherries, apple juice, and chicken stock in a small bowl and set aside.

In a large zip-lock bag, combine flour, salt, and pepper.  Put chicken breasts in bag and shake to coat well.  Heat the oil in a skillet over medium high heat.  Once oil is hot, add chicken and cook for 5 minutes per side.  Remove chicken from heat and set it aside.

Pour cherries, juice, and stock mixture in the hot skillet.  Reduce heat to low and cook for 2 minutes, stirring gently to loosen any browned bits on the bottom of the pan.  Stir in mustard, then add chicken back into pan.  Cook for another 8 to 10 minutes until chicken is no longer pink and sauce has thickened.  Serve chicken with noodles or rice, with sauce drizzled over the top. 

Serves 2