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Ingredientes
- 3 lb Chicken breasts
- 2 Tbsp. Butter Salt and pepper
- 1 can Bing cherries pitted (1 lb)
- 1 c. Chili sauce
- 2 x Chicken bouillon cubes Or possibly
- 2 tsp Chicken stock base
- 1/4 c. Pale dry sherry
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- 3 Tbsp. Brandy Or possibly Cognac warmed
Direcciones
- FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE
- Wash chicken. Pat dry with paper towels. Heat butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 c. cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add in chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hrs; or possibly till tender. Remove chicken from pot and keep hot. Pour juices into saucepan. Skim fat. Boil till slightly reduced. Add in sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mix. Cook till thickened. Add in cherries and heat. Arrange chicken on hot platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken.
- Makes 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 11 servings | |
| Calories 240 | |
| Calories from Fat 99 | 41% |
| Total Fat 11.01g | 14% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.12g | |
| Cholesterol 67mg | 22% |
| Sodium 347mg | 14% |
| Potassium 332mg | 9% |
| Total Carbs 8.82g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.51g | 4% |
| Protein 22.03g | 35% |
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