Thread: Chicken and Peaches

Chicken and Peaches
1 large can of sliced peaches
1 chicken cut up (We think this turns out better to use 6 boneless skinless chicken breasts)
¼ tsp cinnamon
½ tsp onion powder
3 TBS flour
½ tsp salt
1/8 tsp pepper
¼ cup butter
¼ cup white wine or vermouth
In a baggie or on a piece of waxed paper combine flour and spices . Coat the chicken in the seasoned flour mixture.
Melt butter in a skillet and brown chicken on all sides.
Remove the chicken to a baking dish.
Drain peaches reserving 1 cup syrup.
In the skillet drippings over low heat gradually stir in peach syrup and wine. Cook stirring until bubbly.
Pour over the chicken.
Bake in a preheated 350 degree oven for 40 minutes. Add the peaches and bake 10 minutes longer.
Serve with white rice.

This is an old favorite of Bruce’s. I really like it too.