Directions
Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
- Combine flour, basil, salt and pepper in a large resealable plastic bag; shake to mix. Add chicken; seal bag and shake to coat; set aside.
- In a large nonstick skillet melt 2 tablespoons of the butter over medium-high heat. Add chicken; add onion around the edges. Cook chicken 4 minutes per side to brown lightly; stir onion occasionally.
- Pour broth and vinegar into skillet around chicken; add cherries. Reduce heat; simmer, covered, 4 minutes or until chicken is cooked through (165°F). Transfer chicken to a serving platter; cover to keep warm.
- For sauce, increase heat until cherry mixture begins to bubble; cook 2 to 4 minutes to reduce liquid, stirring occasionally. Reduce heat to low and stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve immediately.
Nutritional Information
Serving Size
1
Per Serving
Calories 304, Calories Fat , Total Fat 16g, Saturated Fat 7g, Cholesterol 79mg, Sodium 342mg, Carbohydrate 17g, Protein 18g
Serving Size | 1 |
Calories | 304 |
Calories (fat) extra | 12 |
Total Fat | 16g |
Total Fat (extra) | 26 |
Saturated Fat | 7g |
Saturated Fat (extra) | 38 |
Cholesterol | 79mg |
Cholesterol (extra) | 26 |
Sodium | 342mg |
Sodium (extra) | 14 |
Potassium | 197mg |
Carbohydrate | 17g |
Carbohydrate (extra) | 6 |
Fiber | 0g |
Fiber (extra) | 2 |
Protein | 18g |