Flashy flambe makes the difference
with this recipe!
3 lb Chicken breasts
2 tb Butter
Salt and pepper
1 can Bing cherries; pitted (1 lb)
1 c Chili sauce
2 Chicken bouillon cubes OR
2 ts Chicken stock base
1/4 c Pale dry sherry
2 TB Cornstarch
2 TB Water
3 TB Brandy OR Cognac; warmed
FOR A DRAMATIC PARTY DISH, FLAMBE CHICKEN &
CHERRIES AT THE TABLE!
Wash chicken. Pat dry with paper
towels. Melt butter in a large frying pan.
Brown chicken on all sides. Transfer to crockery
pot. Season with salt and pepper. Pour 1/2 cup
cherry juice into frying pan. Stir to loosen drippings.
Pour over chicken. Add chili sauce and bouillon
cubes. Cover. Cook on LOW 6 to 8 hours; or until
tender. Remove chicken from pot and keep warm.
Pour juices into saucepan. Skim fat.
Boil until slightly reduced. Add sherry and remaining
cherry juice. Combine cornstarch and water. Stir
into juice mixture. Cook until
thickened. Add cherries and heat. Arrange chicken
on warm platter. Ignite warmed brandy and flame
sauce. Spoon flaming sauce over chicken. Makes
10 to 12 servings.