Directions:
- Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
- Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
- Repeat with remaining butter, oil and chicken.
- Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
- In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes.
- Stir in green onion.
- Pour sauce over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.36 Kcal (2116 kJ) | ||
| Calories from fat | 223.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.85g | 38% | |
|---|---|---|---|
| Cholesterol | 123.23mg | 41% | |
| Sodium | 950.7mg | 40% | |
| Potassium | 740.92mg | 16% | |
| Total Carbs | 26.6g | 9% | |
| Sugars | 16.49g | 66% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 35.68g | 71% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.47 Kcal (488 kJ) | ||
| Calories from fat | 51.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 38% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 41% | |
| Sodium | 219.1mg | 40% | |
| Potassium | 170.75mg | 16% | |
| Total Carbs | 6.13g | 9% | |
| Sugars | 3.8g | 66% | |
| Dietary Fiber | 0.55g | 10% | |
| Protein | 8.22g | 71% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.5mg | 4% | |
* 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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