---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken with Cherry Sauce 
 Categories: Poultry
      Yield: 4 Servings
 
      4    Boneless, skinless chicken
           -breasts
    1/2 ts Cracked black peppercorns
    1/2 ts Cracked coriander seeds
      2 tb Olive oil
      1 tb Sugar
      2 tb Fresh lemon juice
    1/4 c  White wine
      1 c  Chicken stock
      2 tb Cherry brandy (optional)
    1/2 c  Sour cherries; pitted
 
  Rub chicken breasts with peppercorns and coriander. Heat oil in
  skillet on medium heat. Add chicken breasts and saute until browned
  and cooked through, about 5 minutes per side. Remove from skillet.

  Add sugar, lemon juice and white wine and reduce until a syrup
  forms. Add stock and brandy. Simmer together until sauce is
  slightly thickened, then stir in the cherries.

  Return chicken and any juices to skillet to reheat.
 
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