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Sautéed Chicken Cutlets with Cherry Port Sauce

1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin Sliced
2 cups chicken broth
1 can (14.5 ounces) tart cherries, drained and juice reserved
1/2 cup Port wine
2 tablespoons dried cherries
2 tablespoons butter, divided
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 shallot chopped
1 tablespoon lemon juice
1 teaspoon fresh thyme

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