This chicken dish is a specialty of the guest chef and a favorite with the diners, all two of them.
The chicken is encrusted with dried thyme and sauteed. The sauce is a white wine (Pinot Grigio) based sauce with sauteed onions and celery, dried cherries, rehydrated in the sauce, and with toasted walnuts added tableside to maintain their crisp texture. The "tangy" taste was from some minced jalapeno peppers. If the fresh jalapenos are not available, use pepper flakes.
Sides included fresh garden green beans and mashed potatoes.
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