Ginger chicken with peaches

4 servings

Ingredients

Quantity Ingredient
2 Whole medium chicken breasts(about 1 1/2 lbs.)skinned,boned
And halve lengthwise
2 tablespoons Margarine or butter
1 16 oz can peach slices
1 tablespoon Cornstarch
1 teaspoon Grated gingerroot
1 8 oz can sliced water chestnuts,drained

Directions

Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over medium heat, about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet; cover to keep warm. Drain peaches, reserving syrup. Add water to reserved syrup to make ¾ cup total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper.

Spoon over chicken.

Makes 4 servings.

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