Chicken with Cherry and Red Wine Sauce

Alpha version, may be modified.

Sweet, rich, and slightly tart. Serve with goat cheese mashed potatoes and a vegetable like Roasted Brussels Sprouts.

2 Chicken breasts, trimmed and pounded to uniform thickness
3/4 C red wine (I prefer merlot)
1/2 C chicken stock
2-4 T glace de volaille
olive oil
2-4 T butter
8 oz fresh cherries
1-2 T balsamic vinegar
lemon juice to taste
1/4 t dried thyme

Heat olive oil in a skillet (not non-stick).  Season the chicken breasts with salt and pepper, then cook over medium high until well browned but just done.  Remove from the chicken breasts from the skillet and set aside.

Deglaze the pan with the wine and the stock, then reduce the heat, add the cherries, and simmer for several minutes.  Whisk in the glace, balsamic, and thyme and continue to simmer until the cherries are tender, then lightly crush the cherries.  Whisk in the butter to emulsify and cook to desired thickness.  Season to taste with salt and lemon juice.  Spoon over the chicken and serve.