Instructions: Preheat oven to 425 degrees. Place shallots in a small ovenproof pan. Place on lower oven rack and cook until tender, about 30 minutes. Allow to cool, then peel. In a medium-size saucepan, combine vinegar and stock, and simmer over medium-high heat. Cook until thickened to coat the back of a spoon, about 15 minutes. Adjust seasonings with salt and pepper to taste. In a pie tin, spread flour across the bottom. Dredge the turkey slices through the flour and brush excess off to lightly coat the meat.

Meanwhile, in a large skillet, heat half of the olive oil over medium-high flame. Carefully add the turkey slices to the skillet, making sure they do not overlap. Cook until seared and slightly brown, about 2 minutes. Turn over and finish cooking, about 2 additional minutes. Remove to paper towel to drain. Keep warm while you finish cooking the remaining turkey with the remaining oil as necessary. Return the sauce to a boil over high heat. Add the cherries and shallots until just warm. Season with salt and pepper to taste. Position turkey on plates. Spoon sauce with the cherries and shallots over turkey. Sprinkle with chives.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.