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Peachy Skillet Chicken
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    Peachy Skillet Chicken

    Give this a try, It's simple and good. Well here is my chicken dinner with Calvin's powder, the heat is good for none CHers and I added some Malinda's Hab sauce to top it off. It has a good sweet and sour taste. A little rice is also good.

  • 1/4 cup flour
  • 1 each chicken (3 to 3 1/2 pounds) -- cut up
  • 2 tablespoons butter
  • 20 ounces sliced peaches -- frozen
  • 1 1/2 cups light brown sugar -- packed
  • 2 each celery ribs -- finely chopped
  • 1 small onion -- finely chopped
  • 1/2 red bell pepper -- finely chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Calvin's powder*
  • 1/2 teaspoon salt
  • 1. Place flour in a shallow dish. Dip chicken pieces in flour, coating completely.
    2. In a large skillet, melt butter over medium-high heat. Add coated chicken and cook 2 to 3 minutes per side, or untill browned. Transfer chicken to a platter and set aside.
    3. Add remaining ingreatients to the skillet and cook 4 to 5 minutes, or until peaches are thewed and sauce begains to thicken. Return chicken to skillet, reduce heat to medium and cook 15 to 20 minutes, or until chicken is no longer pink and sauce has thickened.
    NOTES : * You can use 3/4 teaspoon cayanne if you don't have Calvin's powder.

    From: The dwarf with a spoon. Via The Chile-Heads Mailing List
    Posted By: The dwarf with a spoon
    Post Date: Fri, 20 Feb 1998

    *BACK TO CHICKEN*







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