Ingredients
-
6
-
1/2
-
1/2
-
1
-
-
2
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
Directions
Cherry-Glazed Chicken, Another TERRIFIC chicken recipe from Rodale’s Terrific Chicken: 100 Great Meals in Minutes I haven’t tried this one yet but because it’s different from the couple of Cherry-Glazed Chicken recipes already posted here, I’ve decided to share it before making it It’s on my to-be-made-soon list In the notes included with the recipe, is a recommendation to buy tart or sour pie cherries in a can because regular cherries will be too sweet An alternative suggestion is to use 2 cups of frozen, unsweetened pitted tart cherries and 1/2 a cup of cherry juice in place of the can of cherries , This was really exceptional considering how simple it is! used a can of tart cherries and wasn’t sure whether to use Dijon mustard or French’s so I went with the French’s since it IS yellow mustard Anyway, the taste was excellent and not as sweet as I was thinking with all that sugar It was perfect! I served with some brown rice and steamed green beans Thank you!!, This was so good! Because I couldn’t find canned cherries, used the frozen pitted cherries and the cherry juice, as suggested I halved the recipe and had only 2 large breasts and replaced the milk with Silk brand Non-Dairy Creamer because, like one of the other reviewers, I can’t have dairy After the browning step, I baked covered for only 15 mins and then 15mins uncovered with the cherries and juice Bf said This is really yummy and you can definitely make this recipe again I served this with a mixed rice blend of White Tasmati, brown, black, and red rices which went great with the sauce Other than the changes I made above, I followed the rest of the recipe as stated Delicious, and I will make it again The chicken was so tender, no knife was needed, and it just sort of fell apart Thanks for sharing bluemoon! 🙂 Made for Please Review My Recipe tag game
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Steps
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1
Done
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Preheat the Oven to 350f. |
|
2
Done
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Rinse the Chicken With Cold Running Water and Pat Dry With Paper Towels. |
|
3
Done
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Pour the Milk Into a Shallow Dish. |
|
4
Done
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Mix the Flour, Thyme, Salt and Pepper Together on a Sheet of Waxed Paper or a Shallow Tray. |
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5
Done
|
Dip Each Piece of Chicken Into the Milk, Then Coat With the Seasoned Flour, Shaking Off the Excess. |
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6
Done
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Heat the Oil in a Large Non-Stick Pan Over a Medium-High Heat and Cook the Chicken Pieces For 5 Minutes on Each Side or Until Golden-Brown. |
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7
Done
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as They Brown, Transfer the Chicken Pieces to a 13x9-Inch Baking Dish. |
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8
Done
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When All the Chicken Has Been Transferred to the Baking Dish, Cover It With Foil and Bake For 30 Minutes. |
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9
Done
|
the Cherry Sauce: Combine the Reserved Cherry Juice and Both Sugars in a Small Saucepan and Bring to the Boil Over a Medium Heat. Stir in the Mustard and Cook For a Further 5 Minutes, or Until the Sauce Thickens Slightly. Stir in the Cherries. (the Sauce Will Continue to Thicken Once It Bakes.). |
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10
Done
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After the Chicken Has Baked For 30 Minutes, Uncover It, and Spoon the Hot Cherry Sauce Over It. |
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11
Done
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Bake, Uncovered For a Further 15 Minutes, or Until the Chicken Is Tender and the Juices Run Clear. |
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12
Done
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Serve Over Rice or Noodles With Steamed Green Vegetables. |
