Cherry Chicken with Rice - serves 6

Preparation - 20 minutes, cooking time - 60 minutes.

3 boneless, skinless split chicken breasts
1 16-ounce can of undrained, pitted dark sweet cherries
1 cup sauterne
1/3 cup flour
1 1/2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp garlic salt
1/4 cup cooking oil
4 cups cooked rice

Coat chicken with mixture of flour, paprika, salt, and garlic salt. Brown chicken in oil. Add cherries (including cherry liquid) and wine to the chicken. Cover and simmer for an hour.
Serve over rice.