Chicken with Turnips and Dried Cherries

* Exported from MasterCook II *

CHICKEN WITH TURNIPS AND DRIED CHERRIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Rcrockett

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
4 boneless skinned chicken breast halves --
(about 1.5 lbs
each pounded between sheets of wax paper t
1/2 cup all-purpose flour -- for dredging
Salt and freshly ground pepper to taste
2 turnips -- peeled/diced
1 small onion -- chopped
2 teaspoons maple syrup
1/4 teaspoon dried thyme leaves
3/4 cup chicken broth
1/4 cup dried sweet cherries
1 tablespoon chopped fresh parsley


Heat the butter in a large skillet. One at a time,
dredge the chicken breasts in the flour and brown on both
sides. Remove to a side dish and season with salt and
pepper. Place the turnips in the skillet and cook,
stirring, over moderately high heat until they are a light
golden in spots; add the onion, reduce the heat to low and
cook for 3 to 4 minutes.

Add the maple syrup, thyme and chicken broth. Bring the
mixture to a simmer, add the chicken, scatter over the
cherries, partially cover and simmer until the chicken is
cooked through but still tender, about 6 minutes. Check the
seasoning, adding add itional salt and pepper, as
necessary.

Transfer the chicken to a warm platter, spoon over the
sauce and sprinkle with the chopped parsley. Serve piping
hot.

Per serving: 294 calories, 24 gm carbo-hydrates, 84 mg
cholesterol, 345 mg sodium, 28 gm protein, 9 gm fat, 5 gm
saturated fat

Lisa Yockelson

The Washington Post 12/20/95


- - - - - - - - - - - - - - - - - -

NOTES : (4 servings)

The dried cherries add tart and sweet notes to this
bright chicken-in-a-skillet dish. As a companion to the
chicken, serve buttered noodles tossed with toasted walnuts
and baby peas.