Cherries with Chicken

Some friends from the states will be staying here until they move on to Dublin. I will be making them a meal on Saturday. This is for four.

boneless, skinless chicken
3 tablespoons butter
3 tablespoons olive oil
1 cup white wine
1 cup chicken broth
1/4 cup Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1 tablespoon water
2 cups pitted sweet cherries
1/4 cup sliced green onion
flour
salt and pepper, to taste


Preparation:
Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
Heat the butter and oil in large skillet over medium heat. Add the chicken breasts. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.

Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In small bowl, mix cornstarch, vinegar and water; stir into skillet.

Add cherries and bring to a boil, stirring until sauce thickens (1 to 2 minutes).

Stir in green onion. Pour sauce over chicken and serve.

I'm a dirty person for thinking what i just thought.

You shouldn't have said that, now every time i read something vaguely like that in a cook book ill burst out laughin lol who knew cooking could be so much fun?