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Ginger Chicken with Peaches


Home | Recipes | G
American Chicken Main dish

Ingredients:

  • 4 Boneless chicken breasts
  • 2 tb Magarine
  • 16 oz Peaches
  • 1 tb Cornstarch
  • Tinerroot; grated
  • 8 oz Sliced water chestnuts;opt.

Directions:

DIRECTIONS - RINSE CHICKENPAT DRY. IN A 10 IN SKILLET COOK CHICKEN IN HOT MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO BE EASILY PIERCED WITH FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER TO KEEP WARM. DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED SYRUP TO MAIE 3/4 C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. ADD PEACHES AND WATER CHESTNUTS; HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER. SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg chol. 137mg sodium.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini