Cherry Mustard Chicken

Mustard for sharpness, cherry for sweetness, this chicken is delicious.

• 1-1/2 pounds boneless, skinless chicken
• salt and freshly milled black pepper
• flour for coating chicken
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 cup white wine
• 1 cup chicken broth
• 1/4 cup Dijon mustard
• 2 tablespoons cornstarch
• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• 2 cups pitted sweet cherries
• 1/4 cup sliced green onion

METHOD

Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.

Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.

Repeat with remaining butter, oil and chicken. Stir wine, chicken broth and mustard into skillet, scraping up browned bits.

In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes. Stir in green onion. Pour sauce over chicken and serve.

Serves 4.

recipe from www.inmamaskitchen.com

Adapted with permission from the Washington State Fruit Commission. Thank you.

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