Peach glazed chicken

Yield: 1 Servings

Measure Ingredient
1 can (16 oz) peaches in heavy syrup, undrained
1 \N Pouch Campbell's dry onion quality soup and recipe mix
1 tablespoon Brown sugar
1 teaspoon Lemon juice
2 tablespoons Margarine or butter
6 \N Skinless; boneless chicken breast halves or 12 skinless boneless chicken thighs (about 1 1/2 lb)
\N \N Hot cooked parsley rice or broth simmered rice (recipe below)
\N \N Sliced almonds; sliced fresh peaches and fresh savory leaves for garnish

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 (10½ 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@...> on Sep 9, 1997

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