Chicken Breasts With Cherry Sauce

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup butter, cubed
• 3/4 cup sugar
• 3/4 cup orange juice
• 1/4 cup chopped onion
• 1 teaspoon grated orange zest
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
• 2 teaspoons cornstarch
• 1 tablespoon water

1. In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat.
2. In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries.
3. Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170u0b0.
4. Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

flour, salt, chicken, butter, sugar, orange juice, onion, orange zest, ground ginger, ground cinnamon, sweet cherries, cornstarch, water

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