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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family is always glad to see this hearty skillet dinner on busy nights, says Patty Gales of Pepperell, Massachusetts. It goes together quickly with ingredients that I keep on hand. I often serve it with a side of rice or pasta. Ingredients:
1 can (15 ounces) sliced peaches in juice |
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon butter |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1 can (8 ounces) sliced water chestnuts, drained |
Directions:
1. Drain peaches, reserving juice; set peaches aside. Add water to juice to measure 3/4 cup. Flatten chicken breasts to 1/2-in. thickness. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
2. In a small bowl, combine the cornstarch, peach juice, salt and ginger until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peaches and water chestnuts; heat through. Spoon over chicken. Yield: 4 servings.
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