1 tablespoon butter or transfat-free margarine
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
4 (4 ounces each) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1/2 cup cherry preserves
2 tablespoons balsamic vinegar
2 tablespoons slivered almonds, toasted

In a large, nonstick skillet, heat the butter and oil over medium heat until butter melts.

In a shallow dish or pie plate, combine the flour, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper.

Dredge the chicken breasts in flour and saute in butter-oil mixture until golden-brown on each side and cooked through, for about 5 minutes on each side.

Transfer chicken to a serving platter; keep warm.

In a small saucepan, heat the cherry preserves and balsamic vinegar until warm.

Season chicken breasts with remaining salt and pepper, top with cherry sauce and sprinkle with the toasted almonds.

Makes 4 servings.