3 chicken breasts, skinned, boned
1/2 c. milk
1 c. flour
1 tsp. thyme, crushed
1/2 tsp. ground black pepper
salt to taste
1 can (16 oz.) tart cherries
1/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 tsp. prepared yellow mustard

Combine flour, thyme, pepper and salt. Dip chicken pieces in milk, then in flour mixture. Coat evenly with flour.

Heat 1 to 2 tablespoons oil in skillet. Add chicken and brown on all sides. Put chicken in 13 x 9-inch baking dish. Cover with foil.

Bake at 350°F for 30 minutes.

Meanwhile, prepare cherry glaze. Drain cherries, reserving 1/2 cup cherry liquid. In saucepan combine cherries, reserved liquid and sugars. Mix well. Bring to a boil over medium heat. Add mustard and mix well. Boil 5 minutes or until sauce is syrupy.

After chicken has baked 30 minutes, spoon cherry glaze evenly over chicken. Return chicken, uncovered, to oven.

Bake another 15 to 20 minutes.

Serves 6.