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Chicken and Cherries Jubliee















Low Fat, Low Cholesterol, Trans-fat Free, Low Carb


2 each broiler fryers
2 tablespoons butter
1 x salt and black pepper
1 can bing (sweet) cherries
1 cup chili sauce
2 each chicken bouillon cubes
2 teaspoons chicken broth
¼ cup sherry
2 tablespoons cornstarch
2 tablespoons water


Wash chicken.

Pat dry with paper towels. Melt butter in a large frying pan.

Brown chicken on all sides.

Transfer to crockery pot. Season with salt and pepper.

Pour ½ cup cherry juice into frying pan. Stir to loosen drippings.

Pour over chicken. Add chili sauce and bouillon cubes.


Cook on LOW 6 to 8 hours; or until tender.

Remove chicken from pot and keep warm.

Pour juices into saucepan. Skim fat. Boil until slightly reduced.

Add sherry and remaining cherry juice.

Combine cornstarch and water.

Stir into juice mixture.

Cook until thickened. Add cherries and heat.

Arrange chicken on warm platter.

Ignite warmed brandy and flame sauce.

Spoon flaming sauce over chicken.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 4939% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 348mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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