Chicken Cutlets With Citrus Cherry Sauce

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/2 cup ruby red grapefruit juice
• 1/2 cup orange juice
• 1/3 cup dried cherries
• 2 teaspoons Dijon mustard
• 1 tablespoon butter
• 1 tablespoon canola oil

1. Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside.
2. In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup.
3. In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.

chicken breast halves, salt, pepper, allpurpose, ruby red grapefruit juice, orange juice, dried cherries, mustard, butter, canola oil

Taken from www.tasteofhome.com/recipes/chicken-cutlets-with-citrus-cherry-sauce/ (may not work)