Title: Chicken with Turnips and Dried Cherries
Categories: Poultry Check
Yield: 4 Servings

2	tb	Unsalted butter
4		Boneless skinned chicken breast halves -- (about 1.5
		Each pounded between sheets of wax paper t
1/2	c	All-purpose flour; for dredging
		Salt and freshly ground pepp er to taste
2		Turnips; peeled/diced
1	sm	Onion; chopped
2	ts	Maple syrup
1/4	ts	Dried thyme leaves
3/4	c	Chicken broth
1/4	c	Dried sweet cherries
1	tb	Chopped fresh parsley

Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper. Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots; add the onion, reduce the heat to low and cook for 3 to 4 minutes.

Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the cherries, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding add itional salt and pepper, as necessary.

Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.

Per serving: 294 calories, 24 gm carbo-hydrates, 84 mg cholesterol, 345 mg sodium, 28 gm protein, 9 gm fat, 5 gm saturated fat

Lisa Yockelson

The Washington Post 12/20/95

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