Pan-Seared Chicken with Cherry-Tarragon Sauce

By á-58

Ingredients

• 1/4 cup All-Purpose Flour
• 2 tbsp Smoke Paprika
• 1 tsp Dry Mustard
• 8 Skinless, Boneless Chicken Thighs
• 2 tbsp Olive Oil
• 2 cups Fresh or Frozen Pitted Dark Sweet Cherries
• 3 cloves Garlic, minced
• 1 cup Dry Red Wine, or Cherry Juice
• 1/2 cups Chicken Broth
• 2 tbsp Butter
• 2 cups Hot Cooked Couscous, Quinoa, or Rice

Preparation

Step 1

1. In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8 - 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.

2. Add cherries, tarragon, and garlic to skillet. Cook and stir over medium heat for 1 minute. Stir in wine and broth. Simmer, uncovered, 3 to 5 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with salt and pepper.

3. To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional fresh tarragon.