Chicken In Cherry Marsala Sauce - cooking recipe

Ingredients

2/3 cup dried cherries
2/3 cup marsala
2 teaspoons olive oil
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon butter
1/4 cup finely chopped shallot
1 tablespoon chopped fresh thyme
1 cup reduced-sodium fat-free chicken broth

Preparation

Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Add butter to pan, and cook until butter melts. Add shallots and thyme; saute 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat.
Serve with brown rice.