Dean martins' burgundy chicken

Yield: 6 Servings

Measure Ingredient
6.00 \N Chicken breasts; boneless -- cut in hal
1.00 can Pitted dark sweet cherries; reserve juice
2.00 small Mandarin oranges cans; reserve juice
2.00 cup Burgundy wine
\N \N Flour
\N \N Salt
\N \N Pepper
\N \N Nutmeg
\N \N Cinnamon

Brown chicken in butter or margarine. Put chicken in baking dish, cover wit h 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 l ittle flour or corn starch if desired and seasoned with above seasonings. From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

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