Chicken in Cherry Marsala Sauce

If you can't find dried cherries, use regular dried cranberries.

Yield:

4 servings (serving size: 1 breast half and about 1/4 cup sauce)

Ingredients

1. 1/3 cup dried cherries
2. 1/3 cup Marsala
3. 2 teaspoons olive oil
4. 4 (6-ounce) skinless, boneless chicken breast halves
5. 1/2 teaspoon salt, divided
6. 1/2 teaspoon black pepper, divided
7. 1 teaspoon butter
8. 1/4 cup finely chopped shallots
9. 1 tablespoon chopped fresh thyme
10. 1/2 cup fat-free, less-sodium chicken broth

Directions

1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
3. Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.

Notes