Recipe - Dean Martins Burgundy Chicken

6 Whole chicken breasts;
boneless, halved
1 cn Sweet cherries in juice;
pitted/reserve juice
2 small Cans mandarin oranges;
reserve juice
2 cup Burgundy
Flour
Salt and pepper; to taste
Nutmeg; to taste
Cinnamon; to taste

Brown chicken in butter or margarine. Put chicken in baking dish, cover
with cherries and oranges. Make sauce of wine, cherry juice and orange
juice. Bake covered in moderate oven until tender. Sauce may be thickened
with a little flour or corn starch if desired and seasoned with above
seasonings.

MARY'S NOTES I browned the chicken in half olive oil and half butter. The
recipe didn't give any oven temp, so I baked it in a covered casserole dish
for about 40 minutes at 325 degrees. I made the sauce by draining most of
the oil from the pan, adding the Burgundy and fruit and seasoning the sauce
to taste with a pinch of salt and a couple of grinds of fresh pepper. some
freshly grated nutmeg and just a pinch of cinnamon. It was delicious!!!

Me ke aloha, Mary

Recipe by: Dean Martin

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Apr 11, 1998