6 chicken breasts
Flour
Salt & pepper
5-6 tbsp. butter
1/2 c. red wine
1/2 c. cherry sauce
1/2 c. orange juice
6 thin strips lemon peel
2 tbsp. port wine (if available)
24 cherries (canned, sweet)

Dip chicken in flour. Melt butter. Fry chicken just until it changes color. (Meat is still raw inside.) Salt and pepper. Place chicken in 1 layer in baking dish. Mix red wine, cherry juice, orange juice, lemon peel and port. Pour liquid into the pan where the chicken was fried. Season with salt and pepper. Add cherries. Pour over chicken breasts.

Bake, uncovered in casserole for 30 to 40 minutes (or until tender) at 350 degrees. Serve with cherries and sauce poured over and a teaspoon of red currant jelly plus parsley.