Directions

1. 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.
2. 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.
3. 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.
4. 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.