Preparation / Directions:
Drain cherries, reserving juice. Stir cornstarch into cream until dissolved.
Season chicken with salt and pepper. Melt butter in large skillet. Saute chicken over high heat until browned on each side, about 5 to 7 minutes. Remove to plate.
Stir chicken broth, cherry juice, vinegar and tarragon into pan, scraping up any brown bits. Cook over high heat for 5 minutes or until sauce reduces to about half.
Remove from heat and slowly pour in cream-cornstarch mixture, stirring constantly. Bring to a boil and cook, stirring, until sauce comes to a boil and thickens, about 1 minute.
Return chicken to pan and cook, turning until chicken is cooked through. Place chicken on serving plates.
Stir cherries into sauce. Spoon over chicken.
Prep Time: 12 minutes Cook Time: 15 minutes Makes: 4 servings Cherries Jubilee is usually associated with a flaming sauce served over ice cream. By omiting the sugar and adding a touch of vinegar and tarragon, the dark cherry sauce makes a terrific addition to chicken breasts. These are simple to prepare, but elegant enough for company.