| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Main dish, Chicken, American |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts |
| 2 |
tb |
Magarine |
| 16 |
oz |
Peaches |
| 1 |
tb |
Cornstarch |
|
|
Tinerroot; grated |
| 8 |
oz |
Sliced water chestnuts;opt. |
INSTRUCTIONS
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. 267cal, 27g carbo.,9g fat, 72mg chol. 137mg
sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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