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Crockpot Chicken & Cherries Jubilee

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROCKPOT CHICKEN & CHERRIES JUBILEE
 Categories: Poultry
      Yield: 11 Servings
 
      3 lb Chicken breasts
      2 tb Butter
           Salt and pepper
      1 cn Bing cherries; pitted (1 lb)
      1 c  Chili sauce
      2    Chicken bouillon cubes OR
      2 ts Chicken stock base
    1/4 c  Pale dry sherry
      2 tb Cornstarch
      2 tb Water
      3 tb Brandy OR Cognac; warmed
 
  FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash
  chicken. Pat dry with paper towels. Melt butter in a large frying pan.
  Brown chicken on all sides. Transfer to crockery pot. Season with
  salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to
  loosen drippings. Pour over chicken. Add chili sauce and bouillon
  cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove
  chicken from pot and keep warm. Pour juices into saucepan. Skim fat.
  Boil until slightly reduced. Add sherry and remaining cherry juice.
  Combine cornstarch and water. Stir into juice mixture. Cook until
  thickened. Add cherries and heat. Arrange chicken on warm platter.
  Ignite warmed brandy and flame sauce. Spoon flaming sauce over
  chicken. Makes 10 to 12 servings.
 
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