4 (1 lb total) boneless, skinless chicken breast halves
1 tbsp canola oil
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving
In a large nonstick skillet over medium heat, melt the butter with the oil. Add the chicken and cook until browned on both sides. Remove the chicken and keep warm.
To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet. Stir well to blend. Bring to a boil and cook for for a couple of minutes.
Reduce the heat and return the chicken to the skillet. Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.
Serve the chicken and sauce over the rice.
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving
In a large nonstick skillet over medium heat, melt the butter with the oil. Add the chicken and cook until browned on both sides. Remove the chicken and keep warm.
To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet. Stir well to blend. Bring to a boil and cook for for a couple of minutes.
Reduce the heat and return the chicken to the skillet. Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.
Serve the chicken and sauce over the rice.
Note: This is my adaptation of a recipe I saw in a Taste of Home years ago.
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