Instructions:
Put chicken breasts between sheets of plastic wrap and pound gently to flatten evenly with a rolling pin or meat mallet.
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.
Serves 4.
Adapted from The Washington Post 12/20/95, as posted to a cooking forum