I saved a recipe book for a long time from Michigan Dried Cherries. Could this be your recipe?
Sauteed Chicken Breasts with Michigan Dried Cherry Sauce
2 Whole boneless chicken breasts
2 Tbsp Olive Oil
Salt and Pepper
Flatten chicken breasts to same thickness and saute for 4 minutes on each side.
Michigan Dried Cherry Sauce
1/2 C Butter
1/3 Cup Michigan Dried Cherries
1/4 C Whipping Cream
1/2 C Dry White Wine
1/8 Tsp Ground Cardamom
Process butter and cherries in a food processor until smooth. Chill until firm.
Combine wine and cream in a saucepan. Bring to a boil and reduce to 1/3 cup. Wisk in dried cherry butter by tablespoon. (Says nothing about when to add the cardamom). Pour over chicken.
I will so laugh if this is the recipe. I have saved this little recipe insert for 15-20 years. There are some great recipes in it.
“Life is nothing without a little chaos to make it interesting.”
― Amelia Atwater-Rhodes, Demon in My View