Pan Seared Chicken with Cherry Salsa

• 16 ounces, weight Boneless Skinless Chicken Breasts, Cut In Half Horizontally
• 1 dash Salt And Pepper
• 1 teaspoon Cornstarch
• 1 teaspoon Water
• 13 cups Onion, Diced
• 1 clove Garlic, Diced
• 13 cups Sweet Bell Pepper, Diced
• 1 cup Cherries, Pitted, Cut In Half
• 1 teaspoon Orange Zest
• 1/4 cups Orange Juice, Fresh (for 1/4 Cup You'll Need About 1 Large Orange)
• 1/4 cups Water Or Chicken Broth
• 1/2 teaspoons Thyme

1. Spray a large skillet with cooking spray and heat it over medium-high heat.
2. Add salt and pepper to the chicken.
3. Add chicken to skillet, and cook each side for about 3-4 minutes per side, until no longer pink.
4. Remove chicken from the pan and set aside.
5. In a small bowl add 1 teaspoon of cornstarch and 1 teaspoon of water and whisk together until combined.
6. Set aside.
7. In the same skillet over medium heat add onion, garlic and peppers and cook until vegetables are tender, about 3 minutes (if skillet seems dry, add about 1/2 of the orange juice).
8. Add cherries, remaining orange juice, orange zest and water and cook until tender, about 5 minutes.
9. About 2 minutes before done add the cornstarch mixture and stir until slightly thickened.
10. Add chicken back into the skillet and cover both sides with the cherry salsa.
11. Sprinkle chicken with thyme.
12. Cook until chicken is warm.
13. Place chicken on a platter and place cherry salsa over top.

chicken breasts, salt, cornstarch, water, onion, clove garlic, sweet bell pepper, cherries, orange zest, orange juice, water, thyme

Taken from tastykitchen.com/recipes/main-courses/pan-seared-chicken-with-cherry-salsa/ (may not work)