Cherry Balsamic Chicken Breasts

• 1 tablespoon flour
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless skinless chicken breast halves
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 small onion, halved and sliced
• 1/3 cup chicken broth
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped dried cherries

1. Combine flour, basil, salt and pepper in large resealable plastic bag; shake to mix well. Add chicken. Seal and shake to coat; set aside.
2. Melt 2 Tablespoon of the butter in a large nonstick skillet over medium-high heat. Add chicken breasts. Place onion around the edges of chicken. Cook chicken for 4 minutes per side to lightly brown; stir onion occasionally.
3. Pour broth and vinegar around chicken. Add cherries to pan. Cover; reduce heat and simmer 4 minutes until no longer pink. Remove chicken to platter; cover to keep warm.
4. Increase heat until mixture bubbles; cook 2 to 4 minutes to reduce liquid, stirring occasionally. Reduce heat to low; stir in remaining 1 Tablespoon butter until blended. Serve chicken with sauce.

flour, basil, salt, black pepper, chicken, butter, onion, chicken broth, balsamic vinegar, cherries

Taken from www.food.com/recipe/cherry-balsamic-chicken-breasts-262646 (may not work)