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Sprinkle chicken with salt and pepper. In a large pan, heat 2 tablespoons butter over medium heat. Brown chicken until a thermometer reads 165°, 5-10 minutes
Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries and simmer another few minutes; serve with chicken.
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