* Exported from MasterCook II * Chicken With Turnips And Dried Cherries Recipe By : Lisa Yockelson, The Washington Post, 12/20/95 Serving Size : 4 Preparation Time :0:00 Categories : Poultry Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Unsalted butter 4 Chicken breast halves - (1-1/2 lb) -- boneless, - skinless, each pounded between - sheets of wax paper 1/2 c All-purpose flour -- - for dredging Salt -- to toaste Pepper -- freshly ground, - 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 Fresh parsley -- chopped The dried cherries add tart and sweet notes to this bright chicken-in-a-skillet dish. As a companion to the chicken, serve buttered noodles tossed with toasted walnuts and baby peas. 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 additional 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. Yield: 4 Servings Posted by: Rcrockett - - - - - - - - - - - - - - - - - -