Tangy Cherry Chicken

3 T. EVOO
4 (6 oz) boneless, skinless chicken breast halves
1 T. fresh thyme leaves, chopped
salt
fresh ground pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 t. crushed red pepper flakes
1/4 t. fresh grated or ground nutmeg
1/2 C. dry white wine
1 C. chicken stock or broth
1/2 C. dried cherries
3 T. cold unsalted butter

Preheat a large non-stick skillet over medium-high heat with 2 T. EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet.  Cook the chicken for 5-6 minutes on each side until cooked through.  Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the burner over medium-high heat, add the remaining 1 T. EVOO and add the onions, celery, red pepper flakes, nutmeg, salt, and pepper.  Cook for 3-4 minutes or until the celery and onions are tender.  Add the white wine and cook until the pan is almost dry, 1 minute.  Add the chicken stock, dried cherries and remaining thyme and continue to cook for about 4-5 minutes, or until there is only about 1/4 C of liquid left in the pan.  Turn the heat off under the pan.  Add the butter and whisk until it has completely melted.

Serve the chicken breasts whole or sliced with cherry sauce poured over them.

** Initial impression.  There was not enough "sauce" as the liquid was quite soaked up by the dried cherries, etc.  May want to add more chicken stock and also return the chicken to the pan to cook in the sauce and soak it up some before adding the butter