| 1 | Heat oil and butter in large saute pan. |
| 2 | Slowly brown chicken, turning until cooked, about 15 to 20 minutes. |
| 3 | Remove from pan. |
| 4 | Keep warm. |
| 5 | Add 1 tbs of butter to pan. |
| 6 | Saute mushrooms and garlic for about a minute, stirring over moderate heat. |
| 7 | Remove pan from heat. |
| 8 | Add tomato paste and cornstarch; blend. |
| 9 | Add chicken stock and return to heat,stirring until sauce comes to a boil. |
| 10 | Using a metal whisk, stir in sour cream, spoonful by spoonful. |
| 11 | Add chicken and cook until heated through. |
| 12 | Remove and arrange pieces on a heat proof serving platter. |
| 13 | Add cherries to pan and warm over low heat. |
| 14 | Spoon sauce over chicken and lightly brown under broiler. |
| 15 | Serves 4. |
