photo by Kree
- Ready In:
- 1hr 5mins
- 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) can pitted tart cherries, drained, 1/2 cup juice reserved
- 1⁄4 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon yellow mustard
- 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.
Questions & Replies
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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!!
This was so good! Because I couldn't find canned cherries, I 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.
I cut the chicken back to 4 breast halves, & as others did, made the full amount of sauce! Served with brown rice, this was a WONDERFUL DINNER! I, too, might thicken the sauce a bit more next time, but the flavor was what really counted, & it was definitely there! Thanks for sharing your recipe! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
Wow.... This chicken was sooo tender and juicy. I made this for my roommate and some friends last night, and they couldn't stop commenting on it. I wish I could hear what they were saying though cuz their mouths were always full. It is a definite keeper. My only suggestion, which I will try next time, is a little cornstarch in the cherry glaze to help it to thicken. It didn't stick to the chicken too well, but it was still wonderful. Thanks Blue
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!