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Title: Chicken with Turnips and Dried Cherries
Categories: Poultry Check
Yield: 4 Servings
2 | tb | Unsalted butter |
4 | Boneless skinned chicken breast halves -- (about 1.5 | |
Each pounded between sheets of wax paper t | ||
1/2 | c | All-purpose flour; for dredging |
Salt and freshly ground pepp er to taste | ||
2 | Turnips; peeled/diced | |
1 | sm | Onion; chopped |
2 | ts | Maple syrup |
1/4 | ts | Dried thyme leaves |
3/4 | c | Chicken broth |
1/4 | c | Dried sweet cherries |
1 | tb | Chopped fresh parsley |
Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper. Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots; add the onion, reduce the heat to low and cook for 3 to 4 minutes.
Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the cherries, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding add itional salt and pepper, as necessary.
Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.
Per serving: 294 calories, 24 gm carbo-hydrates, 84 mg cholesterol, 345 mg sodium, 28 gm protein, 9 gm fat, 5 gm saturated fat
Lisa Yockelson
The Washington Post 12/20/95
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