Chicken Breast with Michigan Dried Cherry Sauce

1/4 cup all-purpose flour
1/4 tsp salt
4 (4 oz.) skinned, boned chicken breast halves
Vegetable cooking spray
1 tbsp margarine
1/2 cup cranberry juice cocktail
1/2 cup ruby port or other sweet red wine
3 tbsp brown sugar
1/2 tsp dried whole tarragon
1/4 cup dried tart cherries
1 tbsp balsamic vinegar
1 tbsp cornstarch
2 tbsp water

Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat chicken with flour.

Coat a large skillet with cooking spray. Add margarine and place over medium heat until margarine melts.Add chicken and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm. Add cranberry juice, wine, brown sugar, whole tarragon, dried cherries, and vinegar to skillet. Bring to a boil, and simmer, covered, 5 minutes.

Combine cornstarch and 2 tablespoons water; stir well, and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken.

Recipe compliments of the Minnesota Cultivated Wild Rice Council