Cherries Jubilee Chicken - cooking recipe

Ingredients

12 half chicken breasts
1 (No. 2 1/2) can pitted Bing cherries
1 c. dry sherry
1 1/2 c. flour
2 tsp. seasoned salt
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/4 c. finely chopped onion
1/4 c. brown sugar
1/4 c. chili sauce
1 tsp. Worcestershire sauce
1/2 c. brandy
1/2 c. melted margarine

Preparation

Drain cherries; sprinkle with brandy and set aside.
Mix cherry juice, sherry, brown sugar, onions, chili sauce and Worcestershire sauce and set aside.
Blend flour, seasoned salt, salt, pepper and paprika.
Dredge chicken in the flour mixture. Place in baking pan and pour melted margarine over chicken.
Bake at 350\u00b0 for 30 minutes.
Mix cherry juice mixture and pour over chicken.
Bake at 350\u00b0 until done.
Arrange chicken on platter. Strain liquid from chicken; season to taste.
Thicken with cornstarch.
Add brandied cherries and liquid to sauce.
Heat through.
Pour some over chicken and serve the rest in a sauce boat.
Makes 12 servings.