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Title: Chicken With Turnips And Dried Cherries
Yield: 4 Servings

Ingredients

      2 tb unsalted butter
      4    boneless skinned chicken
           -breast hal; ves -- (about 1
      1    each pounded between sheets
           -of wax; paper t
    1/2 c  all-purpose flour; for
           -dredging
      1    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

Instructions

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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