Rating: 4.5 stars 4.3
27 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

Lightly floured chicken pieces with the sweet flavor of dark cherries and orange slices make a great cherry chicken entrée that can be served over rice or with a salad for a lighter meal. Boneless pieces can be used if desired.

Recipe Summary

15 mins
30 mins
45 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.

  • Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.

  • Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

Toasting almonds

Almonds can be toasted in a dry skillet over medium heat for about 10 minutes. Stir occasionally.

Nutrition Facts

1149 calories; protein 63.4g; carbohydrates 85.1g; fat 61.6g; cholesterol 222.2mg; sodium 750.9mg. Full Nutrition