3 lb Chicken breasts
2 tb Butter
Salt and pepper
1 cn 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; FLAME 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.
