Categories: Weekday dinner, chicken

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts, 6 ounces each
• 2 tablespoons chopped thyme leaves, about 6 sprigs
• Salt and pepper
• 2 cups chicken stock
• 3 tablespoons cold butter
• 1 medium red onion, finely chopped
• 3 ribs celery, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly grated nutmeg, eyeball it
• 1 cup dry white wine, 1/4 of a bottle
• 1 cup dried cherries, a couple of handfuls

Directions

1. Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.

2. Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the 3 tablespoons cold butter in small pieces and whisk until it has completely melted.

3. Serve the chicken whole or sliced with cherry sauce poured over it.

4. I served it with smashed thyme potatoes and a side salad. VERY GOOD!

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