Chicken with Cherry-Chocolate Sauce
|1/4 cup flour|
|1 lb DLM Boneless, Skinless Chicken Breasts, thin-sliced|
|1 Tbsp butter|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|2 cups Bowman and Landes Chicken Broth|
|1/3 cup dried cherries|
|1/3 cup Aunt Angie's Balsamic Vinegar of Modena|
|1 oz unsweetened chocolate, chopped|
|2 Tbsp brandy|
Preheat oven to 200°F. Pour flour onto a plate and roll chicken in flour until lightly coated. Heat butter and oil over medium-high heat in a heavy skillet. Swirl to mix, and cook until butter begins to color. Lay chicken in skillet and cook, undisturbed, until brown, about 5 minutes. Turn chicken pieces over and cook on second side, undisturbed, 5 to 7 minutes more. Remove chicken and keep warm in oven while making sauce.
Add chicken broth to skillet, scarping to release any browned bits. Boil until reduced to 1 cup, about 8 to 10 minutes. Add cherries and vinegar; boil until spoon scraped across pan bottom leaves a visible path in sauce, 8 to 10 minutes. Stir in chocolate and brandy. Spoon over chicken breasts and serve.
Makes 4 servings