|Flour||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salad oil/Shortening||4 Tablespoon|
|Chicken broth/Dry white table wine||1 Cup (16 tbs)|
|Pitted bing cherries||2 Cup (32 tbs)|
|Brandy||1⁄2 Cup (8 tbs) (Or More)|
Shake chicken breasts in paper bag with flour, garlic salt, paprika, and salt.
Fry slowly to a rich golden brown in salad oil.
Arrange in baking pan and add broth.
Cover and bake in a moderately hot oven (375°) for 20 minutes.
Remove cover and add cherries.
Return to oven and bake, uncovered, 15 to 20 minutes longer, or until chicken is tender.
Place on top of range, pour over brandy, heat long enough to warm brandy (do not allow to boil), then set aflame.
When brandy stops burning, serve chicken with the cherries and the sauce.