Instructions: Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add chicken breasts and saute until browned and cooked through, about 5 minutes per side. Remove from skillet.

Add sugar, lemon juice and white wine and reduce until a syrup forms. Add stock and brandy. Simmer together until sauce is slightly thickened, then stir in the cherries.

Return chicken and any juices to skillet to reheat.

Serves 4.

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