Chicken In Cherry Marsala Sauce

• 2/3 cup dried cherries
• 2/3 cup marsala
• 2 teaspoons olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon butter
• 1/4 cup finely chopped shallot
• 1 tablespoon chopped fresh thyme
• 1 cup reduced-sodium fat-free chicken broth

1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
3. Add butter to pan, and cook until butter melts. Add shallots and thyme; saute 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
4. Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat.
5. Serve with brown rice.

dried cherries, marsala, olive oil, chicken breast halves, salt, black pepper, butter, shallot, thyme, chicken broth

Taken from www.food.com/recipe/chicken-in-cherry-marsala-sauce-287184 (may not work)