SEARED CHICKEN WITH CHERRY-TARRAGON SAUCE

SMOKED PAPRIKA GIVES THE CHICKEN A SUBTLE, SMOKY FLAVOR. IF YOU PREFER, YOU CAN SUBSTITUTE REGULAR SWEET PAPRIKA.

START TO FINISH 30 minutes

• ¼ cup all-purpose flour
• 2 tsp. smoked paprika
• 1 tsp. dry mustard
• ¼ tsp. salt
• ¼ tsp. black pepper
• 8 skinless, boneless chicken thighs
• 2 Tbsp. olive oil
• 2 cups frozen pitted dark sweet cherries, thawed
• 2 Tbsp. snipped fresh tarragon
• 3 cloves garlic, minced
• 1 cup dry red wine or cherry juice
• ½ cup chicken broth
• 2 Tbsp. butter
• Salt
• Black pepper
• 2 cups hot cooked couscous, rice, or pasta

1. In a shallow dish combine the first five ingredients (through pepper). Dip chicken in flour mixture, turning to coat. In an extra-large skillet cook chicken in hot oil over medium to medium-high heat 8 to 10 minutes or until chicken is done (170°F), turning once. Remove from skillet; cover to keep warm.

2. Add cherries, tarragon, and garlic to the same skillet. Cook and stir over medium heat 1 minute. Stir in wine and broth. Simmer, uncovered, 3 to 5 minutes or until sauce is reduced to about 2 cups. Add butter, stirring until melted. Season to taste with additional salt and pepper.

3. Spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional fresh tarragon. MAKES 4 SERVINGS.

PER SERVING 573 cal., 21 g fat (7 g sat. fat), 180 mg chol., 631 mg sodium, 40 g carb., 3 g fiber, 44 g pro.