Drain cherries, saving liquid. Wash, dry and skin chicken. Melt margarine, add salt, paprika and pepper. Brown chicken in mixture, then remove. To skillet add 1/4 t salt, flour, sugar and spices. Mix well. Add cherry juice, bouillon and chicken. Cover, simmer 35 minutes. Add cherries and simmer 5 more minutes.
from: Ed Blankenship, Capt, USMC dedicated to his memory Posted to recipelu-digest by Chtbaby <Chtbaby@aol.com> on Mar 9, 1998
|
|
