Chicken Breasts With Citrus Cherry Sauce - cooking recipe

Ingredients

FOR THE SAUCE
2/3 cup ruby red grapefruit juice
2/3 cup fresh orange juice
1/2 cup dried cherries
1 tablespoon Dijon mustard
FOR THE CHICKEN
4 large boneless skinless chicken breast halves (about 8 ounces each)
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup all-purpose flour
1 tablespoon unsalted butter
1 tablespoon canola oil

Preparation

FOR THE SAUCE: In a small saucepan, combine the juices, cherries & mustard, then bring to a boil & cook until liquid is reduced by half.
Turn off the.heat, then cover the saucepan & leave it on the stove.
FOR THE CHICKEN: Flatten chicken breasts to 1/2-inch thickness, then sprinkle with sale & pepper.
Place flour in a large resealable plastic bag, then add chicken, a few pieces at a time & shake to coat, then set aside. Repeat until all chicken has been coated.
In a large skillet over medium heat, cook chicken in butter & oil for 5 to 7 minutes on each side or until juices run clear.
Serve chicken breasts topped with the sauce.