Cooking the Chicken:
Coat the chicken breasts in flour, then in egg, then finally roll through the bread crumbs covering evenly.
Sautee in oil over medium high heat.
Heat both sides until cooked through.
Cooking the Sauce:
Lightly sautee the onion in 2 tsp oil then add the wine and allow the alcohol to cook out.
Strain your onion and put wine back in pand, then add your chicken stock.
Bring to a boil and then add heavy cream, cherry juice, sugar, white pepper and cherries.
Allow this to cook until it thickens.
Pour your sauce over the two cooked chicken breast and serve.
We serve this meal in our restaurant with asparagus or julienne vegetables and garlic mashed potatoes. Enjoy!