Chicken Breasts with Cherry Sauce

Name: Chicken Breasts with Cherry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings (2 cups sauce).
Ingredients: 1/3 cup all-purpose flour; 1 teaspoon salt; 6 boneless skinless chicken breast halves (6 ounces each); 1/4 cup butter, cubed; 3/4 cup sugar; 3/4 cup orange juice; 1/4 cup chopped onion; 1 teaspoon grated orange zest; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed; 2 teaspoons cornstarch; 1 tablespoon water

I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, cubed
3/4 cup sugar
3/4 cup orange juice
1/4 cup chopped onion
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
2 teaspoons cornstarch
1 tablespoon water

Directions

In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat.
In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries.
Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°.
Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.