Ingredients

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

Parsley

Directions

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.