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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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