Chicken With Cherries
|Fresh boneless skinless roaster breasts||1 1⁄2 Ounce (1 Package, Perdue Fit N Easy, Oven Stuffer)|
|Garlic clove||1 Small, peeled|
|Dry sherry||1 Tablespoon|
|Minced fresh parsley||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Firmly packed brown sugar||1 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Canned pitted tart cherries||2 Cup (32 tbs), undrained|
|Cooked wild rice||2 Cup (32 tbs) (Hot)|
|Vegetable oil||2 Teaspoon|
|Ground black pepper||To Taste|
Preheat oven to 350°F.
Sprinkle chicken lightly with salt and generously with pepper.
In nonstick skillet over medium-high heat, heat oil.
Add chicken and cook 6 to 8 minutes until lightly browned on both sides.
Remove chicken to baking dish; set aside.
Drain cherries, reserving 1/4 cup juice.
Add cherry juice to skillet; stir in cornstarch.
In food processor or blender container, combine 1 cup cherries, Worcestershire sauce, sherry, sugar and garlic.
Process or blend until smooth; add to skillet.
Stir in remaining cherries, onion and raisins; cook over medium-high heat 2 to 3 minutes until sauce toils and thickens, stirring constandy.
Spoon sauce over chicken; bake 25 to 35 minutes until chicken is cooked through.