Chicken And Cherries Jubliee

Categories: Crockpot, Fruits, Meats, Chicken/tur, Eat-lf mail
Yield: 12 servings

12 Skinless Boneless Chicken
-Breasts
2 tb Margarine
Salt and pepper
1 cn Cherries; pitted, 1 lb, Bing
1 c Chili sauce
2 Vegetarian Bouillon; OR 2 t
-chicken stock
1/4 c Dry Sherry; Pale
2 tb Cornstarch
2 tb Water
3 tb Brandy; Or Cognac, warmed

FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE

Wash chicken. Pat dry with paper towels. Melt margarine in a large
frying pan. Brown chicken on all sides. Transfer to crockery pot.
Season with salt and pepper. Pour 1/2 cup cherry juice into frying
pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and
bouillon chubes. Cover. Cook on LOW 6 to 8 hours; or until tender.

Remove chicken from pot and keep warm. Pour juices into saucepan.
Skim fat. Boil until slightly reduced. Add sherry and remaining
cherry juice. Combine cornstarch and water. Stir into juice mixture.
Cook until thickened. Add cherries and heat. Arrange chicken on warm
platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce
over chicken.

Makes 10 to 12 servings.

Recipe by: Extra Special Crockery Pot Recipes

Posted to EAT-LF Digest by Reggie Dwork on May 26,
1999,

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