6 chicken breast halves (skin removed)
1/2c. flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. oil
1 small onion, sliced
1/4c. port wine
1/4 tsp. allspice
1 tbsp. lemon juice
1 lb. can pitted dark sweet cherries
lemon slices
cooked rice for 6 servings

Mix flour, salt and pepper. Coat chicken with flour mixture. Heat butter and oil in large skillet, adding chicken, without crowding, and brown on both sides. Remove chicken and pour off excess fat. Add onion to skillet and cook until tender. Add wine and bring to a boil, stirring up the browned bits from skillet. Return chicken to pan and add the cherry juice, allspice, and lemon juice.

Cover and simmer until chicken is tender, 25-30 minutes. The chicken should be turned once or twice during the simmering time. Add cherries and heat through a few min. Garnish with lemon slices and serve with hot rice.

Serves 6.

Submitted by: Karen LaValley