1 tablespoon olive oil
4 boneless, skinless chicken breast halves
3 tablespoons Worcestershire sauce
2 teaspoons butter
2 green onions, minced
1 carrot, cut into sharp wedges (optional)
6 tablespoons all-purpose flour
2 teaspoons smoked mesquite or log
2 teaspoons ground black pepper
1 cup homemade Russian dressing
1 large tomato
3 tablespoons Italian herb
3 tablespoons buttermilk
1/2 cup chopped celery leaves
Heat oil in large nonstick skillet over medium heat. Add chicken in pan; stir-fry 2 to 3 minutes, or until chicken is golden brown. Add Worcestershire sauce. Add butter, green onions, carrot and stir-fry 3 to 5 minutes, or until butter is melted and stirring doesn't feel like it. Let cool.
Return chicken to pan; add 1 teaspoon flour. Cook until chicken is tender. Stir in chicken, Russet chile sauce, tomatoes, Italian herbs, celery leaves and tomato. Cook 2 minutes more.
After chicken is cooked, remove from skillet. Place pan on serving platter and top with sliced cherry. Place drippings in jar or container. Cover and refrigerate to marinate.