- Combine flour, basil, salt and pepper in a large resealable plastic bag; shake to mix. Add chicken; seal bag and shake to coat; set aside.
- In a large nonstick skillet melt 2 tablespoons of the butter over medium-high heat. Add chicken; add onion around the edges. Cook chicken 4 minutes per side to brown lightly; stir onion occasionally.
- Pour broth and vinegar into skillet around chicken; add cherries. Reduce heat; simmer, covered, 4 minutes or until chicken is cooked through (165Â°F). Transfer chicken to a serving platter; cover to keep warm.
- For sauce, increase heat until cherry mixture begins to bubble; cook 2 to 4 minutes to reduce liquid, stirring occasionally. Reduce heat to low and stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve immediately.
View all nutritional information
Calories 304, Calories Fat , Total Fat 16g, Saturated Fat 7g, Cholesterol 79mg, Sodium 342mg, Carbohydrate 17g, Protein 18g
|Calories (fat) extra||12|
|Total Fat (extra)||26|
|Saturated Fat (extra)||38|