Chicken Cutlets with Citrus Cherry Sauce

4 boneless, skinless chicken breast halves (6 oz. each)
1/2 t. salt
1/4 t. pepper
1/4 C. all-purpose flour
1/2 C. ruby-red grapefruit juice
1/3 C. dried cherries
2 t. Dijon mustard
1 T. butter
1 T. olive oil

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.

In a small saucepan, combine the juices, cherries, and mustard.  Bring to a boil; cook until liquid is reduced to 1/2 C. 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

Serving size: 1 chicken breast + 2 T. sauce
316 calories, 10g fat, 458mg sodium, 18g carbs, 35g protein

** Try doubling sauce and pouring over chicken in pan to thicken some