Ginger Chicken With Peaches ...magazine

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Title: GINGER CHICKEN WITH PEACHES ...MAGAZINE
Categories: Main dish, Chicken, American
Yield: 1 servings

4 ea Boneless chicken breasts
2 tb Magarine
16 oz Peaches
1 tb Cornstarch
1 x 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. 267cal, 27g
carbo.,9g fat, 72mg chol. 137mg sodium.

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