Cherry Skillet Chicken
This one is good but not as good as the others. I still have to try different ways of preparing it. So far I have only fried it in a frying pan. I think it would be good to roll strips of chicken in flour then lightly brown. Then add the sauce and let it cook for a while. But that is yet to come.
Makes 3 entrees, 4 servings each
1 tray (6lbs.) Chicken half breasts
1 1/2 c. chopped dried sweet cherries
1 c. hot water
1 ½ c. chicken broth (I prefer vegetable broth)
6 T. white balsamic vinegar (or white wine vinegar)
3 t. sugar
¾ t. sea salt
wax paper
3 one gallon freezer bags
Lay each piece of chicken between wax paper and pound to 1 inch thick. Divide chicken equally into gallon bags. Put cherries in a small bowl and cover with hot water. Let stand 5 minutes. Measure 1/2c. chicken broth, 2T. vinegar, 1t. sugar, and 1/4t. salt into each bag with chicken. Drain cherries. Divide cherries into bags. Seal and shake gently. Freeze.
To Cook:
Thaw entree in refrigerator. Heat oil in skillet over medium heat. Add chicken and brown on each side. Reduce heat to medium low and pour cherry and juice over chicken. Cover and simmer 12-15 minutes, or until thermometer in thickest part of chicken reads 170 degrees.
Makes 3 entrees, 4 servings each
1 tray (6lbs.) Chicken half breasts
1 1/2 c. chopped dried sweet cherries
1 c. hot water
1 ½ c. chicken broth (I prefer vegetable broth)
6 T. white balsamic vinegar (or white wine vinegar)
3 t. sugar
¾ t. sea salt
wax paper
3 one gallon freezer bags
Lay each piece of chicken between wax paper and pound to 1 inch thick. Divide chicken equally into gallon bags. Put cherries in a small bowl and cover with hot water. Let stand 5 minutes. Measure 1/2c. chicken broth, 2T. vinegar, 1t. sugar, and 1/4t. salt into each bag with chicken. Drain cherries. Divide cherries into bags. Seal and shake gently. Freeze.
To Cook:
Thaw entree in refrigerator. Heat oil in skillet over medium heat. Add chicken and brown on each side. Reduce heat to medium low and pour cherry and juice over chicken. Cover and simmer 12-15 minutes, or until thermometer in thickest part of chicken reads 170 degrees.
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