"TANGY CHERRY CHICKEN"

From Rachael Ray's 365: No Repeats

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves, pounded to even thickness
1 tablespoon fresh thyme leaves, chopped (or about 1 teaspoon dried)
salt and freshly ground pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1/2 cup dry white wine
1 cup chicken stock
1/2 cup dried cherries
3 tablespoons cold unsalted butter

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons olive oil.  Season the chicken liberally with half of the thyme, salt and pepper and add to the hot skillet.  Cook the chicken 5 to 6 minutes per side until cooked through.  Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the burner over medium-high heat, adding the remaining tablespoon oil.  Add the onions, celery, red pepper flakes, nutmeg, salt and pepper.  Cook 3 to 4 minutes, or until the celery and onions are tender.  Add the white wine and cook until the pan is almost dry, 1 minute.  Add the chicken stock, dried cherries and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan.  Turn the heat off under the pan and add the butter; whisk until it has completely melted.

Serve the chicken breasts with the cherry sauce poured over them.  YIELD:  4 servings