Recipe by bluemoon downunder
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.
Top Review by Dans La Lune
This was really exceptional considering how simple it is! I 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!!
- 6 chicken breast halves
- 1⁄2 cup milk
- 1⁄2 cup all-purpose flour
- 1 teaspoon dried thyme
- salt & freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 (16 ounce) canpitted tart cherries, drained, 1/2 cup juice reserved
- 1⁄4 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon yellow mustard
Directions See How It's Made
- Preheat the oven to 350ºF.
- Rinse the chicken with cold running water and pat dry with paper towels.
- Pour the milk into a shallow dish.
- Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
- Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
- 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.
- As they brown, transfer the chicken pieces to a 13x9-inch baking dish.
- When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
- 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.).
- After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
- Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
- Serve over rice or noodles with steamed green vegetables.