Cherry Chicken

4 T extra-virgin olive oil, divided
4 (6 oz) chicken breasts
1 tsp thyme
Salt and pepper
1/4 cup pignoli (pine nuts)
2 c. chicken stock
4 T cold butter
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 tsp crushed red pepper flakes
1/2 tsp nutmeg
1 c dry white wine
1 c dried cherries

Preheat a large nonstick skillet over medium-high heat with 3 T oil. Season chicken with thyme, salt and pepper and add to the hot skillet. Cook for until done on the outside, then move to one side of the skillet.

Add pignoli to the skillet and toast over moderate heat. Add 1T oil, onion, celery, red pepper flakes, and nutmeg. Cook for 3 to 4 minutes or until the celery and onions are tender. Add the stock, and cook until the pan is almost dry. Add the white wine, and cherries continue to cook until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add butter in small pieces and whisk until it has completely melted.

Serve over rice.