Chicken Piccata with Cherries

1 pound boneless, skinless chicken breasts

kosher salt and freshly ground black pepper

all-purpose flour, for dredging

1 tablespoon butter

2 tablespoons olive oil

juice of 1 lemon

1-2 tablespoons of capers

1 cup cherries, pitted and cut in half

2 tablespoons chopped dill

1 tablespoon finely chopped tarragon leaves

1 tablespoon chopped Italian parsley leaves

Cut the chicken breasts on a slight bias width-wise about half way through. Gently pound out a little until the chicken breasts are about ½ inch thick. Season with salt and pepper.

Dredge the chicken breasts in the all-purpose flour, coating evenly. Shake off any excess flour and set aside.

Heat the butter and the olive oil in a sauté pan until the butter is foaming. Cook the chicken breast until golden brown on both sides and cooked through, about 3-4 minutes on each side.

Remove the chicken cutlets and set aside. In the same pan, add the chicken broth, lemon juice, capers and cherries. Shake until the sauce comes together, add the herbs and add the chicken back into the pan, nestling it into the sauce before serving. Season to taste with salt and pepper.

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