Pan Seared Chicken and Cherry- Tarragon Sauce

By stacymd23

Ingredients

• 1/4 cup flour
• 2 tsp smoked paprika
• 1 tsp dry mustard
• 8 skinless, boneless chix thighs
• 2 Tbsp olive oil
• 2 cups fresh or frozen pitted dark sweet cherries, thawed if frozen
• 2 Tbsp snipped fresh tarragon
• 3 cloves garlic, minced
• 1 cup dry red wine or cherry juice
• 1/2 cup chix broth
• 2 Tbsp butter
• 2 cups hot cooked couscous or rice

Preparation

Step 1

1. In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper. Coat chix with flour mixture. in a 12 inch skillet cook chix in hot oil over med to med-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.

2. Add cherries, tarragon, and garlic to skillet. Cook and stir over med heat for 1 min. Stir in wine and broth. Simmer, uncovered, 3-5 mins or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with s&p.

3. To serve, sppoon sauce over chix and serve with couscous