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Chicken Jubilee















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


2 each whole chicken
2 tablespoons butter
1 can bing (sweet) cherries
1 cup chili sauce
2 each chicken bouillon cubes
¼ cup sherry
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons brandy


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 chubes. Cover. 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

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 6831% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 382mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
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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