Chicken Breasts With Citrus Cherry Sauce

The original of this recipe was found in the Dec/Jan 2011 Taste of Home Healthy Cooking magazine, & with a couple of tweaks, I had what I wanted! Cooking time depends on the amount of chicken that can be cooked at the same time. The cooking time here is figured for 2 batches.

• Ready In: 45 mins
• Serves: 4

Ingredients

• FOR THE SAUCE

• 2⁄3 cup ruby red grapefruit juice
• 2⁄3 cup  fresh orange juice
• 1⁄2 cup dried cherries
• 1  tablespoon Dijon mustard

• FOR THE CHICKEN

• 4  large boneless skinless chicken breast halves (about 8 ounces each)
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄3 cup all-purpose flour
• 1  tablespoon unsalted butter
• 1  tablespoon canola oil

Directions

1. FOR THE SAUCE: In a small saucepan, combine the juices, cherries & mustard, then bring to a boil & cook until liquid is reduced by half.
2. Turn off the.heat, then cover the saucepan & leave it on the stove.
3. FOR THE CHICKEN: Flatten chicken breasts to 1/2-inch thickness, then sprinkle with sale & pepper.
4. Place flour in a large resealable plastic bag, then add chicken, a few pieces at a time & shake to coat, then set aside. Repeat until all chicken has been coated.
5. In a large skillet over medium heat, cook chicken in butter & oil for 5 to 7 minutes on each side or until juices run clear.
6. Serve chicken breasts topped with the sauce.