I came up with this recipe one day and everyone has loved it and it always sells out when I have it on my menus. Can be served over rice or noodles.

Ingredients

4 chicken breast or thighs

salt and pepper

olive oil

1/2 cup finely chopped sweet onions

3 tablespoons butter, divided

1 garlic clove pressed

3/4 cup dried tart cherries

1/3 cup balsamic vinegar

3+ tablespoons Tawney port wine

1/4 cup Dijon mustard

1/3 cup parsley

Directions

Step 1: Heat your skillet

Step 2: Salt and pepper the chicken

Step 3: Add olive oil to hot skillet and lay in chicken

Step 4: Brown on both sides and remove to a plate, set a side

Step 5: Add two tablespoons butter to pan, add onion and cook until tender. Add garlic and cook for a minute

Step 6: Add cherries, vinegar, port and a little water or chicken stock. Boil and cook down until cherries are plump.

Step 7: Add mustard and stir in. Add chicken and any juices and cover until chicken is cooked. Add remaining butter and parsley