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Chicken Paillard with Cherry Sauce

Joan
Serves 4 - Adapted from Taste of Home
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chicken
Servings 4

Ingredients
  

  • 1 cup chicken stock
  • 4 4 oz boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 1/2 tsp olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 Tbsp butter
  • 1 clove garlic, minced
  • 3/4 cup dried tart cherries
  • 1/3 cup balsamic vinegar
  • 3 tbsp port wine
  • 1/4 tsp dijon mustard

Instructions
 

  • Pound chicken with a meat mallet to 1/4 inch thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm
  • In the same skillet, cook and stir onion in 1 tablespoon butter over medium high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump - about 6 minutes. Stir in mustard. Serve over rice with sauce.