Rachael Ray's Tangy Cherry Chicken

• 4 tbsp. olive oil
• 4 boneless, skinless chicken breasts
• 2 tbsp. chopped thyme leaves
• salt and pepper
• 1/4 c. pine nuts
• 3 c. chicken stock
• 4 tbsp. cold butter
• 1 medium red onion
• 3 stalk celery
• 1/2 tsp. red pepper flakes
• 1/2 tsp. freshly grated nutmeg
• 1 c. dry white wine
• 1 c. dried cherries
• 2 c. plain couscous
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1/4 c. honey
• 2 scallions
• 3 tbsp. flat-leaf parsley

1. Heat 3 Tbsp.
2. of the olive oil in a large nonstick skillet over medium-high heat.
3. Season chicken breasts liberally with half of the thyme, salt and pepper; add to hot skillet and cook 5 to 6 minutes on each side, or until inside is no longer pink.
4. Remove chicken to a plate and cover it with foil to keep warm.
5. Toast pine nuts in a medium saucepan over medium heat; remove and set aside.
6. Add 2 cups stock and 1 Tbsp.
7. of the butter to pot, and bring to a boil.
8. Put the chicken skillet back on the stove over medium-high heat and add the remaining 1 Tbsp.
9. olive oil.
10. Add the onion, celery, red pepper flakes, nutmeg, salt and pepper, and saute 3 to 4 minutes, or until celery and onions are tender.
11. Add white wine and let it simmer until pan is almost dry, 1 minute.
12. Add the 2 cups of hot chicken stock and the dried cherries, and continue to simmer, about 5 to 6 minutes, or until about 1/2 cup of liquid is left in the pan.
13. Remove pan from heat, add remaining 3 Tbsp.
14. cold butter in small pieces and whisk until its completely melted.
15. In a medium saucepan, bring the remaining 1 cup chicken stock to a boil.
16. Add couscous, allspice, cinnamon and a little salt.
17. Cover pot and remove from heat.
18. Let it stand 5 minutes.
19. Drizzle honey over couscous and add pine nuts, scallions and parsley.
20. Toss and fluff with a fork to combine.
21. Serve chicken whole or sliced, with cherry sauce poured over and couscous alongside.

olive oil, chicken breasts, thyme, salt, pine nuts, chicken stock, cold butter, red onion, celery, red pepper, freshly grated nutmeg, white wine, cherries, couscous, ground allspice, ground cinnamon, honey, scallions, flatleaf parsley

Taken from www.delish.com/recipefinder/rachael-rays-tangy-cherry-chicken (may not work)