Cherry Chicken

Cherry Chicken

18
Daveeda 0

"Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired."

Ingredients

45 m {{adjustedServings}} servings 1149 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1149 kcal
  • 57%
  • Fat:
  • 61.6 g
  • 95%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 63.4 g
  • 127%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  2. Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  3. Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Footnotes

  • Toasting almonds
  • Almonds can be toasted in a dry skillet over medium heat for about 10 minutes. Stir occasionally.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

18
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

If you're looking for a restaurant-quality, fruited chicken dish, this is it! It's cherry season in Washington State, so I used 1 pound of fresh Bing cherries, halved & pitted them, then tossed ...

I'm merely a beginner to the culinary arts scene, and I screwed this one a good bit. I used boneless breasts instead of a whole chicken. I didn't heat the oil enough before I put the chicken in ...

My daughter, who is homeschooled, saw this recipe and decided to make it for home economics. I really didn't think it was going to be that great, but it was! This has so much flavor and the c...