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 | 467.58 Kcal (1958 kJ) | ||
| Calories from fat | 230.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.63g | 39% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 91.75mg | 4% | |
| Potassium | 404.37mg | 9% | |
| Total Carbs | 34.76g | 12% | |
| Sugars | 16.74g | 67% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 25.85g | 52% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 6.4mg | 35% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 257.74 Kcal (1079 kJ) | ||
| Calories from fat | 127.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 39% | |
|---|---|---|---|
| Cholesterol | 147.49mg | 89% | |
| Sodium | 50.57mg | 4% | |
| Potassium | 222.9mg | 9% | |
| Total Carbs | 19.16g | 12% | |
| Sugars | 9.23g | 67% | |
| Dietary Fiber | 1.35g | 10% | |
| Protein | 14.25g | 52% | |
| Vitamin C | 8.3mg | 25% | |
| Vitamin A | 1.9mg | 113% | |
| Iron | 3.5mg | 35% | |
| Calcium | 31.6mg | 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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