Duck or Chicken Breasts with Bordeaux Cherry Balsamic Sauce – Great American Cooking Expo - The Oliv

Ingredients

• 2 T. The Olive Tap’sor Similar High Temperature Oil
• 4 – 6 oz (Muscovy) Boneless Duck or Chicken Breasts (skin on, and scored 3 to 4 times per breast 1/4 inch deep, with a sharp knife)
• Salt, Pepper and a scant pinch of Dried Thyme (per breast)
• 1/3 C. finely diced Mushrooms (1/4 inch dice)
• 2 T. minced Shallot
• 1/3 C. chicken stock
• 1/4 C. The Olive Tap’s