Cherry-Orange Chicken

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large skillet over medium-high heat.
  • Season the chicken with salt and pepper, then coat with flour.
  • Fry in the hot oil until browned, turning as needed.
  • Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  • Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings.
  • Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later.
  • Stir in sugar and bring to a boil.
  • Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  • Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet.
  • Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
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