Cherries Jubilee Chicken

14 ingredients
13 steps

Ingredients

  • 12 half chicken breasts
  • 1 (No. 2 1/2) can pitted Bing cherries
  • 1 c. dry sherry
  • 1 1/2 c. flour
  • 2 tsp. seasoned salt
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. paprika
  • 1/4 c. finely chopped onion
  • 1/4 c. brown sugar
  • 1/4 c. chili sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 c. brandy
  • 1/2 c. melted margarine

Directions

  1. 1
    Drain cherries; sprinkle with brandy and set aside.
  2. 2
    Mix cherry juice, sherry, brown sugar, onions, chili sauce and Worcestershire sauce and set aside.
  3. 3
    Blend flour, seasoned salt, salt, pepper and paprika.
  4. 4
    Dredge chicken in the flour mixture. Place in baking pan and pour melted margarine over chicken.
  5. 5
    Bake at 350° for 30 minutes.
  6. 6
    Mix cherry juice mixture and pour over chicken.
  7. 7
    Bake at 350° until done.
  8. 8
    Arrange chicken on platter. Strain liquid from chicken; season to taste.
  9. 9
    Thicken with cornstarch.
  10. 10
    Add brandied cherries and liquid to sauce.
  11. 11
    Heat through.
  12. 12
    Pour some over chicken and serve the rest in a sauce boat.
  13. 13
    Makes 12 servings.

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