Ingredients: 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

Recipe Info Category: Poultry Rating: 2 Contributor: R. Palmer

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.

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.