Title: Ginger Chicken with Peaches
Categories: Entree Chicken Fruit
Yield: 1 Servings
| 4 | | Boneless chicken breasts |
| 2 | tb | Magarine |
| 16 | oz | Peaches |
| 1 | tb | Cornstarch |
| | | Tinerroot; grated |
| 8 | oz | Sliced water chestnuts;opt. |
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.