If you're looking for a restaurant-quality fruited chicken dish this is it! It's cherry season in Washington State so I used 1 pound of fresh Bing cherries halved & pitted them then tossed with a couple tablespoons of sugar and let sit a few hours prior to making the recipe. This made enough cherry juice to make the sauce later on. I also opted to bake the chicken in olive oil instead of pan-frying (I left out the flour when baking). When I was done making the sauce I just poured it over the chicken in the baking pan and returned to the oven for 10 minutes. It was absolutely delicious!
If you're looking for a restaurant-quality fruited chicken dish this is it! It's cherry season in Washington State so I used 1 pound of fresh Bing cherries halved & pitted them then tossed with a couple tablespoons of sugar and let sit a few hours prior to making the recipe. This made enough cherry juice to make the sauce later on. I also opted to bake the chicken in olive oil instead of pan-frying (I left out the flour when baking). When I was done making the sauce I just poured it over the chicken in the baking pan and returned to the oven for 10 minutes. It was absolutely delicious!
I'm merely a beginner to the culinary arts scene and I screwed this one a good bit. I used boneless breasts instead of a whole chicken. I didn't heat the oil enough before I put the chicken in and the flour burnt to the bottom of the pan in a nice crispy sheet. I scraped it off and kept going though and the end result was sensational. The sauce was delicious; sweet tangy and thick. This was my first crack at an allrecipes recipe and I will definitely be trying it again.
My daughter who is homeschooled saw this recipe and decided to make it for home economics. I really didn't think it was going to be that great but it was! This has so much flavor and the combination of flavors is just wonderful! My whole family loved it! I told my daughter she should make it at least once a month!! This one is definately a keeper!
Delicious.....even my picky husband gave it the thumbs up! Chicken was moist and had great flavor. The cherry sauce is to die for and a great way to make this dish even more healthy. I did not have an orange so I added a splash of orange juice. I will definitely be making this again!
This is a good basic meal except for the orange; nobody can eat this recipe with all the orange peel cooked in it. If you chop the peel in larger pieces and then remove before serving might work better. Also...there is not enough liquid. You look at the photo the chicken is swimming in it.
This is Delicious It's a dish that was a House Specialty in the Chinese Restaurant I ate at once!!!!!!!!!!!!! It's totally good if you use Marachino Cherries instead of the the other ones if you want SWEETNESS!!!!!!!!!!!!!!!!!!!
Good basic recipe and doesn't need a lot of sugar. I don't eat meat so I substituted "Chikin Strips" from MorningStar's Meal Starters reduced the sugar to 1 Tbspn. added 1/2 sliced onion 1 shredded carrot garlic powder and 2 Tbspn. oyster sauce and 2 Tbspn. cooking sherry before the corn starch mix is added. I also used fresh cherries to reduce the sugar content split with and pitted with a small serrated pairing knife. It is a great way to use up some of those leftover summer cherries. I served it with sauteed gnocchi and asparagus for a dinner entree. Thanks for the inspiration.
It was good but not great. I used only 1 tbsp of olive oil to cut the fact content and used chicken breasts instead of whole chicken. I also used fresh cherries from my tree tossing them with sugar and letting them sit for a few hours as another reviewer suggested. We just weren't crazy about it. I probably won't make it again.
