You got the way to move me, Baby! Serve with a green salad and boiled baby potatoes.

　　

Ingredients

4 servings

　　3 tablespoons extra-virgin olive oil (EVOO)

　　4 6-ounce boneless, skinless chicken breast halves

　　1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

　　Salt and freshly ground black pepper

　　1 small red onion, finely chopped

　　2 celery ribs, finely chopped

　　1/4 teaspoon crushed red pepper flakes (a couple of pinches)

　　1/4 teaspoon freshly grated or ground nutmeg (eyeball it)

　　1/2 cup dry white wine (a couple of glugs)

　　1 cup chicken stock or broth

　　1/2 cup dried cherries (a couple of handfuls)

　　3 tablespoons cold unsalted butter

　　

Step 1

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.

　　

Step 2

Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the onions, celery, red pepper flakes, nutmeg, salt, and pepper. Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the white wine and cook until the pan is almost dry, 1 minute. Add the chicken stock, dried cherries, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted.

　　

Step 3

Serve the chicken breasts whole or sliced with cherry sauce poured over them.

　　Rachael Ray 365: No Repeats