*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Rcrockett
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   unsalted butter
    4                    boneless skinned chicken breast halves -- 
 (about 1.5 lbs
                         each pounded between sheets of wax paper t
      1/2  cup           all-purpose flour -- for dredging
                         Salt and freshly ground pepper to taste
    2                    turnips -- peeled/diced
    1      small         onion -- chopped
    2      teaspoons     maple syrup
      1/4  teaspoon      dried thyme leaves
      3/4  cup           chicken broth
      1/4  cup           dried sweet cherries
    1      tablespoon    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
 Transfer the chicken to a warm platter, spoon over the
 sauce and sprinkle with the chopped parsley. Serve piping
 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
                    - - - - - - - - - - - - - - - - - - 
 NOTES : (4 servings)
             The dried cherries add tart and sweet notes to this
        bright chicken-in-a-skillet dish. As a companion to the
        chicken, serve buttered noodles tossed with toasted walnuts
        and baby peas.