Monday

Chicken in cherry marsala sauce (recipe in the comments)
Whole wheat cous cous
Grilled zucchini

Dark chocolate dipped shortbread
Hot tea
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Michigan is rightfully known for its cherries. We get better cherries here than I have ever eaten. This is especially notable in dried cherries - a product I was unaware had varying quality. Michigan dried cherries are plump and unusually juicy. They are wonderful by the handful and a dream to cook with. They make this recipe transcendent. That said, I think this is such a good recipe that it would do well with any dried cherry. It is a great meal to impress company - note my parents, B (Dad) and Te (Stepmom) arrived today :) The only drawback is that you have to prep it pretty much last minute or the chicken dries out.

Prep Notes
Difficulty: Moderate (there's a lot to do last minute)
Chopping: Shallot, stripping thyme off stems
Time: 40 minutes
Make ahead: Pretty much a last minute deal.

Reaction
J: "Autumnal sophistication."
M: "Bored by chicken? Add booze!"