Peach Chicken

12 ingredients
3 steps

Ingredients

  • 1 can (15 ounces) sliced peaches in extra-light syrup
  • 2 teaspoons cornstarch
  • 1/4 cup peach preserves
  • 1 tablespoon white wine or chicken broth
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons butter, divided
  • 2 green onions, chopped
  • Hot cooked pasta

Directions

  1. 1
    Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside.
  2. 2
    In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
  3. 3
    In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

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