Chicken With Turnips And Dried Cherries

Serves:

Ingredients:

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

Method:

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