Wednesday, November 9, 2011

Cherry Chicken

From the kitchen of: Nancy Baird
I found it in the Deseret New years ago
(This is the recipe the Stake R.S. served at the Stake Conference dinner 
for the Stake Pres., Bishops and their wives.)
5-6 chicken breasts
3/4 cup flour
1 T. salt
1/4 tsp. white pepper
1/3 cup butter, melted

Steamed rice
Sweet and Sour Cherry Sauce (see below)

In a bowl stir together flour, salt and pepper.  Dip chicken in melted butter, then roll in flour mixture.  Place chicken in shallow baking pan which snugly holds chicken pieces.  Drizzle any remaining butter over coated chicken.  Bake at 350 until tender and lightly browned - about 1 hour.  Place under broiler for a few minutes to brown the top of chicken.

1 can (1 lb. or 2 cups) sweet cherries
1 T. corn starch
1/4 cup packed brown sugar
1/4 tsp. salt
1/4 tsp. dry mustard
Dash ground cloves
2 T. cider vinegar
1 1/2 tsp. soy sauce

Drain cherries, reserving syrup.  Thoroughly stir together the sugar, salt mustard and cloves.  Gradually stir in reserved cherry syrup, vinegar and soy sauce, keeping smooth.  Cook and stir constantly over moderate heat until boiling and slightly thickened and clear.  Add cherries and reheat but do not boil.  Serve over chicken breasts and rice.
Makes about 2 cups.