Cherries Jubilee Chicken

• 12 half chicken breasts
• 1 (No. 2 1/2) can pitted Bing cherries
• 1 c. dry sherry
• 1 1/2 c. flour
• 2 tsp. seasoned salt
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. paprika
• 1/4 c. finely chopped onion
• 1/4 c. brown sugar
• 1/4 c. chili sauce
• 1 tsp. Worcestershire sauce
• 1/2 c. brandy
• 1/2 c. melted margarine

1. Drain cherries; sprinkle with brandy and set aside.
2. Mix cherry juice, sherry, brown sugar, onions, chili sauce and Worcestershire sauce and set aside.
3. Blend flour, seasoned salt, salt, pepper and paprika.
4. Dredge chicken in the flour mixture. Place in baking pan and pour melted margarine over chicken.
5. Bake at 350u0b0 for 30 minutes.
6. Mix cherry juice mixture and pour over chicken.
7. Bake at 350u0b0 until done.
8. Arrange chicken on platter. Strain liquid from chicken; season to taste.
9. Thicken with cornstarch.
10. Add brandied cherries and liquid to sauce.
11. Heat through.
12. Pour some over chicken and serve the rest in a sauce boat.
13. Makes 12 servings.

chicken breasts, bing cherries, sherry, flour, salt, salt, pepper, paprika, onion, brown sugar, chili sauce, worcestershire sauce, brandy, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433906 (may not work)