| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Poultry |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1 |
|
Chicken (3 to 3 1/2 pounds); cut up |
| 2 |
tb |
Butter |
| 20 |
oz |
Sliced peaches; frozen |
| 1 1/2 |
c |
Light brown sugar; packed |
| 2 |
|
Celery ribs; finely chopped |
| 1 |
sm |
Onion; finely chopped |
| 1/2 |
|
Red bell pepper; finely chopped |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Calvin's powder* |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Place flour in a shallow dish. Dip chicken pieces in flour, coating
completely.
2. In a large skillet, melt butter over medium-high heat. Add coated
chicken and cook 2 to 3 minutes per side, or untill browned. Transfer
chicken to a platter and set aside.
3. Add remaining ingreatients to the skillet and cook 4 to 5 minutes, or
until peaches are thewed and sauce begains to thicken. Return chicken to
skillet, reduce heat to medium and cook 15 to 20 minutes, or until chicken
is no longer pink and sauce has thickened.
NOTES : * You can use 3/4 teaspoon cayanne if you don't have Calvin's
powder.
Recipe by: Mr. Food
Posted to MC-Recipe Digest by "The dwarf with a spoon."
<jeffries@southconn.com> on Feb 20, 1998
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