Ingredients
-
4 chicken breasts
-
2 tablespoons olive oil
-
1/2 cup flour
-
1/4 teaspoon poultry seasoning
-
1/4 teaspoon salt
-
1/2 cup chopped yellow onion
-
2 cloves minced garlic
-
1 cup Coke (or 1/2 c. Coke and 1/2 c. chicken stock)
-
1/2 cup dried cherries or 1/2 cup mixed dried berries (I use a mix of dried cherries, blueberries and cranberries)
-
2 tablespoons balsamic vinegar
-
1 teaspoon cornstarch
-
2 tablespoons water
-
3 -5 dashes fresh ground pepper
Instructions
- In a bowl, mix the flour, poultry seasoning, salt and pepper.
- Butterfly the chicken breasts and pound them to about 1/2" thickness.
- Dredge them lightly in the flour mixture.
- In a large skillet over medium heat, saute the onions in the olive oil until soft.
- Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
- Turn chicken and brown the other side for a few minutes more.
- Add the Coke, cherries, garlic and balsamic vinegar.
- Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
- Remove chicken and keep warm.
- Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
- Pour over chicken and serve.