SAUCY CHICKEN AND PEACHES
1 tsp. Oil
4 Boneless, skinless chicken breast halves
1 (15 or -16 oz.) can Sliced peaches, undrained
1 Tbl. Cornstarch
2 Tbl. Brown sugar
1 Tbl. Cider vinegar
1 Tbl. Soy sauce
1/2 to 1 tsp. Dried basil
Rice to serve casserole over
Heat oil in a large skillet over medium heat. Add chicken. Cook 4 to 5 minutes. Turn chicken over. Cover and cook an additional 4 to 5 minutes or until chicken is fork-tender and juices run clear. Remove from skillet; keep warm.
Meanwhile, drain peach syrup into a glass measuring cup. Add water to make 1 cup liquid.
Combine cornstarch, brown sugar, vinegar, soy sauce and basil. Pour into hot skillet; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken.
Yield: 4 servings
If desired, serve with hot cooked rice.
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