2 tablespoons olive oil
1/4 pound boneless chicken breast halves, cut into strips
1 small onion, chopped
1 large carrot, chopped
1 tablespoon dried bread crumbs
1/4 cup fresh lemon juice
1 teaspoon salt
2 tablespoons brown sugar
1/8 teaspoon dried maraschino cherry juice
1 dash paprika
Heat olive oil in a large nonstick skillet over medium heat. Coat chicken and place in the pan. Cook about 5 minutes on each side, or until no longer pink. Remove from pan to a plate or platter. Place onion and carrot in the pan. Saute about 10 minutes, or until tender.
Stir flour into pan with chicken. Stir in mustard, cherries, maraschino cherry juice, and paprika. Pour mixture over chicken skin. Cover, and refrigerate overnight in the refrigerator.