Directions:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
- Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
- Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.46 Kcal (2355 kJ) | ||
| Calories from fat | 332.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.97g | 57% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 83.67mg | 3% | |
| Potassium | 360.09mg | 8% | |
| Total Carbs | 32.99g | 11% | |
| Sugars | 16.32g | 65% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 25.85g | 52% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 310.04 Kcal (1298 kJ) | ||
| Calories from fat | 183.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.38g | 57% | |
|---|---|---|---|
| Cholesterol | 56.25mg | 34% | |
| Sodium | 46.12mg | 3% | |
| Potassium | 198.49mg | 8% | |
| Total Carbs | 18.19g | 11% | |
| Sugars | 8.99g | 65% | |
| Dietary Fiber | 1.35g | 10% | |
| Protein | 14.25g | 52% | |
| Vitamin C | 2mg | 6% | |
| Iron | 1mg | 10% | |
| Calcium | 32.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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