Chicken
with
Cherry
Sauce
-
serves
2
8
3/4
oz.
can
pitted
dark
cherries
1
tsp
cornstarch
1/2
tsp
chicken
bouillon
Dash
pepper
8
oz.
boneless,
skinless
chicken
breast
halves
1
tbsp
cooking
oil
Drain
the
cherries,
reserving
1/3
cup
of
the
juice.
Place
the
juice
in
a
1/2
c.
measuring
cup
and
fill
with
water
until
filled.
Combine
cherry
juice
mixture,
green
onion,
cornstarch,
bouillon,
and
pepper.
Set
mixture
and
cherries
aside.
Lightly
season
the
chicken
with
salt
and
pepper.
Then
pound
with
the
flat
side
of
a
meat
mallet
to
1/4
inch
thickness.
In
a
large
skillet,
cook
the
chicken
in
hot
oil
over
medium
heat
for
6-8
minutes
or
until
it
is
tender
and
no
longer
pink.
Transfer
the
chicken
to
individual
plates
and
keep
warm.
Stir
the
sauce
and
add
to
the
skillet.
Cook
and
stir
until
thickened
and
bubbly.
Cook
and
stir
1
minute
more.
Add
cherries
and
heat
through.
To
serve,
spoon
some
of
the
sauce
over
the
chicken.
Submitted By (Miki)
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