Slice a chicken breast through the center to create two thin chicken breast cutlets. Pound (using a meat mallet or rolling pin) to 1/4-1/2 thickness. Season both sides with salt, pepper, and poultry seasoning. Set aside.
In small saucepan, combine apple cider, balsamic vinegar, and dried cherries over medium heat. Bring to boil, then lower heat and simmer until reduced by half and the cherries are plumped up.
While sauce is simmering, heat a skillet over medium heat. Add about a tablespoon of olive oil and allow it to heat. Add the shallots and garlic, stirring frequently until softened and lightly browned, about 1-2 minutes.
Add the chicken breasts and sear on about 3-4 minutes on each side until lightly browned no longer pink. If the sauce is not fully reduced and the chicken is done, remove the chicken from the heat and cover to keep warm.
Serve the chicken with the some of the shallots and sauce spooned over the top.
