Chicken w/Cherries

6 chicken cutlets
salt and pepper
flour for dredging
2T butter
2T oil
2 chopped shallots
½ lb pitted cherries (canned OK)
½ cup cherry brandy
½ cup white wine
¾ cup chicken broth
1 bay leaf
cherries for garnish

dredge chicken in flour (with salt and pepper). Brown in oil and butter. Remove. Shallots then cherries then add brandy and wine. Cook on high until reduced. Add broth and bay leaf. Bring to a boil. Cook 10 minutes (until thick). Return chicken – cook low for 5-10 mins garnish with cherries.