Chicken with Cherries and Sour Cream Sauce - serve 4

6 skinned and boned chicken breasts
2 tbsp light vegetable oil
2 tbsp butter
1/4 lbs chopped mushrooms
1/4 tsp finely chopped garlic
1/2 tsp tomato paste
1 tbsp cornstarch
1 cup chicken broth
1 cup sour cream
1 cup pitted cherries

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