Chicken with Cherry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
6 boneless skinless chicken breast halves (6 ounces each) |
1/4 cup butter, cubed |
3/4 cup sugar |
3/4 cup orange juice |
1/4 cup chopped onion |
1 teaspoon grated orange peel |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed |
2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat.
2. In a large saucepan, combine the sugar, orange juice, onion, orange peel, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries.
3. Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a meat thermometer reads 170°.
4. Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings (2 cups sauce).
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