4 boneless skinless chicken breast
salt and pepper
1 1/2 teaspoons olive oil
1 small onion, chopped finely
1 1/2 cups chicken stock
3 cloves garlic, pressed
3 tablespooon butter
3/4 cup dried cherries
1/3 cup balsamic vinegar
4-5 tablespoons tawny port
1/2 teaspoon Dijon mustard
Step 1: I like to brine my chicken in a mixture of salt water for about 30 minutes to an hour. About 1/4 cup salt to about 4 to 5 cups water.
Step 2: Remove chicken from the brine and dry off. Pound flat to about 1/4 inch. Salt and pepper each side. Heat oil and butter in a skillet. When hot, add chicken and cook for about 5 minutes per side. Remove and keep warm.
Step 3: In the same skillet add a little oil and the1 tablespoon of butter. Add onion and cook until the onions start turning brown. Add garlic and cook for 1 minute longer. Add cherries, port, chicken stock stirring to loosen any brown bits. Reduce by half.
Step 4: Add mustard and remaining butter. Stir to combine, add chicken breast and cook until chicken is warmed through.
Step 5: Taste and adjust seasoining. Sprinkle parsley over and and serve over rice, butter noodles or couscous.