Peach Chicken

By Megameg

Ingredients

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

Preparation

Step 1

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