Recipe: Grilled Chicken with Cherry Sauce

Directions

1. Rub chicken breasts with mixture of thyme, garlic, and salt and pepper. Let sit at room temperature for an hour or overnight in the refrigerator.
2. Grill chicken over hottest part of the fire for 3-4 minutes per side. Then move to cooler part of the grill and continue cooking until done, or until juices run clear. Transfer chicken to a platter, cover with foil and let rest while you finish the sauce.
3. In a medium skillet, heat 1 tablespoon of butter until foaming. When foam subsides, add shallots and sauté until tender, about 2 minutes. Add cherries, wine, and any juices from the resting chicken. Cook for a few minutes until reduced. Gradually stir in remaining tablespoon of butter. Season with salt and pepper. Squeeze in juice from lemon half.
4. Pour the sauce over the chicken and serve.