Cherry Skillet Chicken

2lb Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1/2C. Chopped Dried Sweet Cherries
1/3C. Hot Water
1/2C. Chicken Broth
2Tbs. Balsamic Vinegar
1 tsp. Sugar
1/4 tsp Salt
Vegetable Oil

Put cherries in water and let stand for 5 min. Place chicken in baggie. Mix together other ingredients and pour into baggie with chicken. Marinate 2 hours-overnight. Heat veggie oil in bottom of a skillet over medium heat. Brown chicken, reduce heat to low, pour juice over chicken, cover and simmer 15 min.

FREEZABLE: Triple the recipe and make 3 marinade bags at a time. Put one in the fridge to marinate and make tonight. Put two more in the freezer to have another night. When ready to use, defrost at room temp. cook as directed.