Peachy skillet chicken

5 Servings

Ingredients

Quantity Ingredient
¼ cup Flour
1 Chicken (3 to 3 1/2 pounds); cut up
2 tablespoons Butter
20 ounces Sliced peaches; frozen
1½ cup Light brown sugar; packed
2 Celery ribs; finely chopped
1 small Onion; finely chopped
½ Red bell pepper; finely chopped
2 tablespoons Lemon juice
½ teaspoon Calvin's powder*
½ teaspoon Salt

Directions

1. Place flour in a shallow dish. Dip chicken pieces in flour, coating completely.

2. In a large skillet, melt butter over medium-high heat. Add coated chicken and cook 2 to 3 minutes per side, or untill browned. Transfer chicken to a platter and set aside.

3. Add remaining ingreatients to the skillet and cook 4 to 5 minutes, or until peaches are thewed and sauce begains to thicken. Return chicken to skillet, reduce heat to medium and cook 15 to 20 minutes, or until chicken is no longer pink and sauce has thickened.

NOTES : * You can use ¾ teaspoon cayanne if you don't have Calvin's powder.

Recipe by: Mr. Food

Posted to MC-Recipe Digest by "The dwarf with a spoon." <jeffries@...> on Feb 20, 1998

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