• Butter flavored nonstick spray
• 4 chicken breast halves
• 1 15 ounce can peach slices in light syrup
• 1 cup chicken broth
• 2/3 cup Sherry
• 1 teaspoon fresh ginger root*, minced
• 2 teaspoons cornstarch
• 1 8 ounce can sliced water chestnuts, drained
• 1/2 teaspoon salt

1. Remove skin from chicken breasts and debone the chicken breasts. Rinse chicken breasts under cold water and pat dry with paper towels; set aside.
2. 2. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook chicken over medium heat for about 8 minutes or until lightly browned. Remove from skillet to an oven proof plate. Cover chicken with aluminum foil and place in a 200ºF oven.
3. 3. Meanwhile drain peaches and pour syrup in the skillet. Add chicken broth and wine. In a small bowl mix cornstarch with 1 tablespoon of water; add cornstarch to syrup mixture while gently stirring. Add ginger root and salt . Cook and stir till thickened and bubbly. Add chicken and gently stir in peaches and water chestnuts; cover and simmer for 15 20 minutes. Serve with brown rice pilaf and steamed vegetables.

This is an other healthy recipe which is easy to prepare. The original recipe we found in our Homes and Gardens Cookbook, however we made some changes for our taste.