- 1 - 8 3/4 oz. can pitted dark cherries
- 1 green onion, thinly sliced
- 1 t. cornstarch
- 1/2 t. chicken bouillon
- dash pepper
- 2 boneless, skinless chicken breast halves (about 8 oz. total)
- 1 T. cooking oil
Lightly season the chicken with salt and pepper. Then pound with the flat side of a meat mallet to 1/4 inch thickness. In a large skillet, cook the chicken in hot oil over medium heat for 6-8 minutes or until it is tender and no longer pink. Transfer the chicken to individual plates and keep warm.
Stir the sauce and add to the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cherries and heat through.
To serve, spoon some of the sauce over the chicken.