Cherry Chicken
This cherry chicken recipe calls for sour cherries, a potent source of antioxidants. Serve with spinach salad for a well-rounded meal.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 6 chicken breasts
- 3 tbsp butter or margarine melted
- Salt and pepper
- paprika
- Cherry Sauce
- 1/2 cup chicken broth
- 2 cups frozen sour cherries
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 orange unpeeled
- 1/2 cup slivered almonds
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Put chicken, skin side down, on a cold broiler rack. Brush with melted butter or margarine, and sprinkle with salt, pepper and paprika. Broil under low heat for 10 minutes.
- Turn and brush with melted butter (or margarine) and sprinkle with salt, pepper, and paprika. Continue cooking 35-45 minutes or until done, turning every 10 minutes. Thaw and drain sour cherries, reserving 1/2 cup (125 mL) juice. Put sour cherries and remaining juice in a saucepan; add sugar and heat to boiling. Combine reserved juice and cornstarch, stir into the sauce along with the 1/2 cup (125 mL) broth, and cook until thickened and clear.
- Slice and quarter orange; add with almonds to mixture. Put chicken in skillet; add sauce and simmer 5-10 minutes. Garnish cherry chicken with orange slices and toasted almonds, if desired.
