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Makes 2 servings. Difficulty
Easy
Ingredients
Olive oil 2 chicken breast halves, boneless and skinless 1/4 cup shallots, minced 1 cup cherries, pitted and chopped 1/2 cup port wine 1 Tablespoon unsalted butter
Directions
Season chicken with salt and pepper.
Heat oil in large skillet until hot. Sear chicken over medium-high heat for about 7-10 minutes per side, or until done. Remove from pan and tent with foil to keep warm.
Pour port wine into skillet to deglaze, scraping up any browned bits on pan bottom. Add shallots and cherries. Cook over medium heat for about 5 minutes. Whisk in 1 tablespoon butter.
Return chicken to pan; turning to coat. Serve immediately.
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