Title: Peachy Chicken (Or Non-Peachy Chicken)
Categories: Poultry
Yield: 4 Servings
| 3 | | Chicken breasts, split |
| 1/2 | c | Flour |
| | | Salt and pepper |
| 1 | tb | Butter |
| 1 | tb | Cooking oil |
| 1 1/2 | c | Orange juice |
| 2 | tb | Vinegar |
| 2 | tb | Brown sugar |
| 1 | ts | Basil |
| 1/2 | ts | Nutmeg |
| 1 | cn | 16 oz peach halves, drained |
| | | (or apricot halves) |
Shake chicken pieces in bag with flour, salt and pepper; brown in butter
and oil. Place browned chicken in 3-qt. casserole dish. Combine orange
juice with vinegar, sugar, basil, and nutmeg, and pour mixture over
chicken. Cover and bake at 375 F for 1 hour and 15 minutes, or until
tender. Baste often. Then place peach or apricot halves between chicken
pieces, baste well, and bake uncovered for 15 minutes longer. Serve over
white rice.