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

Ingredients

      2 tb Unsalted butter
      4    Boneless skinned chicken
           -breast halves; (about 1.5
           Each pounded between sheets
           -of wax
    1/2 c  All-purpose flour; for
           -dredging
           Salt and freshly ground pepp
           - er to
      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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Per serving: 512 Calories (kcal); 47g Total Fat; (80% calories from fat);
4g Protein; 21g Carbohydrate; 124mg Cholesterol; 200mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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