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Remove any excess fat or muscles from the chicken breasts and season them with pepper and salt.
Remove the stems and pits of the cherries, the easiest way is using a cherry pitter. You can also use a small knife for this.
Heat a dash of olive oil in a large skillet and cook the chicken on both sides until they're beautiful golden brown. Add port, rosemary and cherries and let it cook for a few minutes.
Pour in chicken stock and bring to a boil. As soon as it starts to boil you turn down the heat and let it simmer for about 15 minutes. The sauce should've thickened and the chicken should be done.
If the sauce isn't thick enough, you can turn up the heat and let it cook some more. If the chicken isn't done yet you can add some water and let it cook a bit more.
Remove rosemary sprigs and season with pepper and salt. Serve with a salad and pommes duchesse. Enjoy!