Ginger and Peach Chicken
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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. 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. 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.