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  Recipe Home » Main Course » Ginger Chicken With Peaches ...magazine
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  Ginger Chicken With Peaches ...magazine
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 272
Ingredients:
4 each Boneless chicken breasts
2 tbsp Magarine
16 oz Peaches
1 tbsp Cornstarch
1 each Tinerroot, grated
8 oz Sliced water chestnuts, opt.
Instructions:
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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