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1. In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.
2. Add cherries, tarragon, and garlic to the same skillet. Cook and stir over medium heat for 1 minute. Stir in wine and broth. Simmer, uncovered, for 3 to 5 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with salt and black pepper.
3. To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional fresh tarragon. Makes 4 servings.