| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz) peaches in heavy syrup, undrained |
| 1 |
|
Pouch Campbell's dry onion quality soup and recipe mix |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Margarine or butter |
| 6 |
|
Skinless; boneless chicken breast halves or 12 skinless boneless chicken thighs (about 1 1/2 lb) |
|
|
Hot cooked parsley rice or broth simmered rice (recipe below) |
|
|
Sliced almonds; sliced fresh peaches and fresh savory leaves for garnish |
INSTRUCTIONS
This is from Campbell's Deliciously Easy Recipes
1. in covered blender or food processor, combine peaches, soup mix, brown
sugar and lemon juice; blend until smooth; set aside
2. meanwhile, in 10 in skillet over medium high heat, in hot margarine,
cook half of chicken 10 minutes or until browned on both sides; remove; set
aside; repeat with remaining chicken; spoon off fat
3. stir in peach mixture; return chicken to skillet; heat to boiling;
reduce heat to medium; cook 10 minutes or until chicken is no longer pink,
stirring occasionally
4. serve chicken and peach sauce with rice; sprinkle with almonds and
garnish with sliced peaches and savory, if desired
Broth Simmered Rice: in 2 quart saucepan over medium high heat, heat 1 can
(10 1/2 oz) Campbell's condensed chicken broth and 1 soup can water to
boiling; stir in 1 c uncooked regular long grain rice; reduce heat to low;
cover; cook 20 minutes or until rice is tender and liquid is absorbed.
Posted to EAT-L Digest by Janine Vandenberg <jvandenb@KENT.NET> on Sep 9,
1997
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