Chicken with Turnips and Dried Cherries

• 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 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
L. Yockelson The Washington Post 12/20/95, as posted to a cooking forum
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.