Recipe - Peachy Skillet Chicken

One fourth cup Flour
1 Chicken (3 to 3 One half pounds);
cut up
2 tablespoon Butter
20 ounce Sliced peaches; frozen
1 One half cup Light brown sugar; packed
2 Celery ribs; finely chopped
1 small Onion; finely chopped
One half Red bell pepper; finely
chopped
2 tablespoon Lemon juice
One half teaspoon Calvin's powder*
One half teaspoon Salt

1. Place flour in a shallow dish. Dip chicken pieces in flour, coating
completely.

2. In a large skillet, melt butter over mediumhigh 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 Three fourths teaspoon cayanne if you don't have Calvin's
powder.

Recipe by: Mr. Food

Posted to MCRecipe Digest by "The dwarf with a spoon."
jeffries@southconn.com on Feb 20, 1998