1 cup all-purpose flour
1 teaspoon salt
2 teaspoons pepper
2 to 3 tablespoons olive oil
4 6-ounce skinless, boneless chicken breasts
1 cup chicken stock
2 tablespoons chopped fresh basil leaves
1/4 cup white wine
1/4 cup heavy cream
Dried red cherries
In a shallow dish mix the flour, salt, and pepper to make breading. Coat the chicken breasts in the breading. In a skillet heat the olive oil and saute the chicken for 3 to 4 minutes each side. Add the chicken stock, basil, and wine. Simmer to reduce by half. Add 1/4 cup heavy cream and simmer over low heat to the desired thickness. Add the dried cherries.
Serve over pasta. Makes 2 servings.