PEACH BARBECUE CHICKEN
8 ounces boneless skinless chicken breast
1 teaspoon olive oil
1 snack-size can diced peaches in extra-light syrup (about 1/3 cup diced peaches and 3 tablespoons syrup)
6 tablespoons water
1 tablespoon cornstarch
1 to 2 tablespoons barbecue sauce
Cut chicken into 3- by 1-inch strips.
Heat oil in a large skillet over medium-high heat. Saute chicken breasts until golden brown and cooked through, 3 to 4 minutes.
In a small saucepan off heat, combine peaches and their syrup, water and cornstarch. Stir until cornstarch completely dissolves. Turn on heat to medium and cook, stirring often, just until warm. Add barbecue sauce, to taste.
Plate chicken and top with sauce.
If desired, serve with mashed potatoes sprinkled with shredded Cheddar cheese.
Makes 2 servings
Source: Jane Black, The Washington Post, July 17, 2008
8 ounces boneless skinless chicken breast
1 teaspoon olive oil
1 snack-size can diced peaches in extra-light syrup (about 1/3 cup diced peaches and 3 tablespoons syrup)
6 tablespoons water
1 tablespoon cornstarch
1 to 2 tablespoons barbecue sauce
Cut chicken into 3- by 1-inch strips.
Heat oil in a large skillet over medium-high heat. Saute chicken breasts until golden brown and cooked through, 3 to 4 minutes.
In a small saucepan off heat, combine peaches and their syrup, water and cornstarch. Stir until cornstarch completely dissolves. Turn on heat to medium and cook, stirring often, just until warm. Add barbecue sauce, to taste.
Plate chicken and top with sauce.
If desired, serve with mashed potatoes sprinkled with shredded Cheddar cheese.
Makes 2 servings
Source: Jane Black, The Washington Post, July 17, 2008
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