Yield: 4 servings

6 Skinned and boned chicken -breasts
1/2 ts Tomato paste 
1 tb Cornstarch
2 tb Light vegetable oil
1 c Chicken broth
2 tb Butter
1 c Sour cream
1/4 lb Chopped mushrooms
1 c Pitted cherries
1/4 ts Finely chopped garlic

Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 Tbs of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. Remove pan from heat. Add tomato paste and cornstarch blend. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler.

Serves 4.

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