Black Forest Chicken - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 vidalia onion, thinly sliced (or a yellow onion)
salt and pepper
1/2 cup drained tin black cherries, juice reserved
1/4 cup reserved cherry juice
5 (10 g) lindt 70% cocoa dark chocolate squares (50g)
1 teaspoon vanilla
1/4 cup 15% cream (15% m.f. cooking cream)

Preparation

Preheat oven to 180 degree C (350 degree F).
Season chicken breasts on both sides with pepper.
Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
Serve chicken breasts on onions with the Black Forest sauce.