*  Exported from  MasterCook  *
 
                              CHICKEN JUBILEE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Chicken -- cut\serving pieces
    1       x            Salt
    1       ea           Can dark, sweet cherries -- *
      1/2   c            Sherry
    1       x            Orange juice
      3/4   ts           Lemon rind -- grated
    3       tb           Cornstarch
    3       tb           Orange juice
 
   * 1 lb, 13 oz can, pitted cherries in syrup THIS IS AN EXCELLANT COMPANY
   DISH THAT'S EASY TO MAKE OFTEN FOR THE FAMILY. Sprinkle the chicken pieces
   lightly with salt and spread them in a single layer in a broiling pan.
   Broil until the skin is light gold, about 10 minutes on each side. This is
   an effortless low-calorie way to brown chicken. Place the chicken pieces in
   a large casserole. Drain the cherries and save the syrup. Add 1/2 cup
   sherry to the syrup and add enough orange juice to make 2 1/4 cups of
   liquid. Stir the lemon rind into the liquid and pour over the chicken.
   Bring to a boil and simmer covered over low heat until tender, about 30
   minutes. STOP AT THIS POINT if the dish is being prepared a day ahead.
   Remove the chicken and refrigerate the chicken and cooking liquid
   separately overnight. Skim off the congealed fat from the surface of the
   liquid. Return the chicken to the liquid and reheat. Stir in the cherries.
   Mix the cornstarch and 3 Tablespoons orange juice together and stir slowly
   into the cooking liquid. Continue cooking a few minutes until the sauce
   thickens. Serve with rice. YIELD: 4 to 6 servings. SOURCE: The Jewish
   Low-Cholesterol Cookbook
  
 
 
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