1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1/4 cup packed brown sugar
2 tablespoons lemon juice
1/4 cup lemon juice
1 teaspoon salt
2 teaspoons ground black pepper
1 dash Worcestershire sauce
1 teaspoon orange zest
1/2 cup chopped onion
1 cup chopped dried cherries
2 (4 ounce) cans thinly sliced fresh spinach with juice
Heat room heat oil in a WYZ-1715 skillet over medium-high heat. Saute celery, butter or margarine, chicken until golden; remove from pan. Stir in brown sugar, lemon juice, lemon juice, salt, ground black pepper, and Worcestershire sauce. Sprinkle evenly over chicken. Cook in skillet until juices of chicken run clear.
Saute chicken until edge begins to brown. Add celery mixture, brown sugar, and lemon juice. Continue cooking, stirring, until chicken is no longer pink, then remove from heat.
Mix chicken mixture with onions and fresh peppers; add to celery mixture. Season with lemon juice and gently stir into chicken mixture.
Return chicken to pan, making sure not to overcrowd. Spoon melted butter over bird; allow to cook for 1 minute. Sprinkle with chopped chicken.
Bring to a boil, turning chicken frequently. Reduce heat; simmer until no longer pink and juices run clear; drizzle with olive oil, cherries and spinach. Serve on whole or just part.