Ingredients:
1/4 cup flour
1/2 teaspoon salt
4 boneless skinless chicken breast halves
1 teaspoon butter
1/2 cup cranberry juice cocktail
1/2 cup ruby port
4 teaspoons brown sugar
1 teaspoon tarragon, dried
1/4 cup dried tart cherries
1 teaspoon balsamic vinegar
1 teaspoon cornstarch
2 teaspoons water
Directions:
Place flour and salt in a bag-add chicken-shake to coat.
Melt butter in a large skillet over medium heat.
Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
Remove chicken and set aside, keeping warm.
Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
Cover and reduce heat, simmering for 5 minutes.
Combine cornstarch and water-add to juice mixture.
Bring to a boil and boil for 1 minute, stirring constantly.
Remove from heat.
Serve sauce with chicken.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.