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  Recipe Home » Crock Pot » CHICKEN AND CHERRIES JUBILEE
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  CHICKEN AND CHERRIES JUBILEE
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 211
Ingredients:
3 pounds Chicken breasts
2 Tbls. Butter
Salt and pepper
1 can Bing cherries, pitted (1 pound)
1 C. Chili sauce
2 Chicken bouillon cubes OR
2 tsp. Chicken stock base
1/4 C. Pale dry sherry
2 Tbls. Cornstarch
2 Tbls. Water
3 Tbls. Brandy OR Cognac, warmed
Instructions:
Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crock pot. Season with salt and pepper. Pour 1/2 C. 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.
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