Savory Peach Chicken

4 chicken breasts
1/2 cup chicken broth
1/4 cup orange juice
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon ginger
1/2 teaspoon garlic
salt and pepper to taste
4 1/2 cups sliced peaches (canned or frozen are fine)
2 tablespoons sliced almonds, toasted
cornstarch to thicken if desired

Saute chicken.  Add chicken broth, orange juice, sugar, vinegar, soy sauce, ginger, garlic, salt and pepper and cook until chicken is done.  Add peaches and heat through.  If desired, thicken sauce with cornstarch.  Top with sliced almonds when serving.

This turned out to be very similar to Chicken Tropical, which I made for “special” dinners in college.

6 boneless chicken breast halves
1/2 cup flour
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter
1 cup orange juice
2 tablespoons brown sugar
2 tablespoons tarragon vinegar
1 teaspoon nutmeg*
1 teaspoon basil
1 can sliced, drained peaches

Dredge chicken in flour, salt, pepper and paprika. Saute in butter. Combine remaining ingredients, except cornstarch and peaches, and pour over chicken. Cook for 18-20 minutes. Take out some sauce, mix with cornstarch, and stir back in until thickened. Add peaches and heat through.

Note: Double sauce to serve over rice.

*Note: Bitter taste, even 1/2 teaspoon too much – try ginger instead