Servings: 2/Cook Time 20 Min

2 Chickens Breast 2 Chickens Breast
1 cup Flour 1 cup Flour
OPTION: 3 Table Spoon Sour Cherry Spread ( Fruit Spread) or Apricot. OPTION: 3 Table Spoon Sour Cherry Spread ( Fruit Spread) or Apricot.
2 Tbsp to 3 Tbs white wine 2 Tbsp to 3 Tbs white wine
2 Tbsp Olive Oil 2 Tbsp Olive Oil
2 Tbsp Butter 2 Tbsp Butter

Pat chicken dry with paper towels, seasons with salt and pepper, roll chicken in flour.
In medium skillet add olive oil bring to medium to high heat .
Add chicken to skillet, cook 6 to 7 minutes per side or until browned and cooked through.
Transfer chicken to plate, leave any browned bits (fond) in the pan, 2 to 3 TBS White Wine, stir add butter until melted. OPTION: 3 Table Spoon Sour Cherry Spread ( Fruit Spread) or Apricot.Cook down mixture.
Top each chicken breast with this sauce just before serving.

Try different flavor of wine and vinegar or spreads. 3 Table Spoon Sour Cherry Spread ( Fruit Spread) or Apricot.  Try different flavor of wine and vinegar or spreads. 3 Table Spoon Sour Cherry Spread ( Fruit Spread) or Apricot.
Side Dish: Scalloped Potatoes, or Honey Roasted Potatoes, Parmesan Roasted Potatoes, Corn, Corn On The Cobb, Green Beans, Asparagus Bundels  Side Dish: Scalloped Potatoes, or Honey Roasted Potatoes, Parmesan Roasted Potatoes, Corn, Corn On The Cobb, Green Beans, Asparagus Bundels