Chicken Breasts With Citrus Cherry Sauce

• FOR THE SAUCE
• 2/3 cup ruby red grapefruit juice
• 2/3 cup fresh orange juice
• 1/2 cup dried cherries
• 1 tablespoon Dijon mustard
• FOR THE CHICKEN
• 4 large boneless skinless chicken breast halves (about 8 ounces each)
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/3 cup all-purpose flour
• 1 tablespoon unsalted butter
• 1 tablespoon canola oil

1. FOR THE SAUCE: In a small saucepan, combine the juices, cherries & mustard, then bring to a boil & cook until liquid is reduced by half.
2. Turn off the.heat, then cover the saucepan & leave it on the stove.
3. FOR THE CHICKEN: Flatten chicken breasts to 1/2-inch thickness, then sprinkle with sale & pepper.
4. Place flour in a large resealable plastic bag, then add chicken, a few pieces at a time & shake to coat, then set aside. Repeat until all chicken has been coated.
5. In a large skillet over medium heat, cook chicken in butter & oil for 5 to 7 minutes on each side or until juices run clear.
6. Serve chicken breasts topped with the sauce.

ruby red grapefruit juice, orange juice, dried cherries, mustard, chicken, chicken, salt, ground pepper, flour, unsalted butter, canola oil

Taken from www.food.com/recipe/chicken-breasts-with-citrus-cherry-sauce-458580 (may not work)