2 boneless skinless chicken breasts
Salt and pepper, to taste
1/4 cup cherry brandy or dry sherry
1/4 cup chicken stock
1 cup fresh cherries, pitted
2 teaspoons balsamic vinegar
1 teaspoon honey
2 tablespoons butter
Season chicken with salt and pepper, and grill until done.
While chicken is grilling prepare sauce. In a small saucepan, combine cherry brandy (or dry sherry), chicken stock, cherries, vinegar and honey, and bring to a boil. Reduce heat and simmer until cherries soften, about 5 to 7 minutes.
To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.
YIELD: 2 servings