Peachy Chicken

Yes, another chicken recipe! No oven and delicious. It's my adaptation of an old Weight Watchers cookbook recipe, but don't let that scare you! It's easy! It's yummy. I highly recommend using chicken legs or thighs. They have much better flavor than chicken breast meat. You can use fresh mushrooms - add them to the saute once the meat is done. You can also use fresh peaches, but you will need about 1/3 cup of pear or pineapple juice for the sauce if you use fresh peaches. Feel free to add more salt and pepper to taste - we're on a low salt cooking regime, hence the small amount of salt.

Peachy Chicken

4 large thighs (or any combo of chicken meat)
1/8 tsp. pepper
1/8 tsp. salt
1/2 onion, coarsely chopped
1 (15 oz) can of peaches in juice
2 (4 oz) cans mushrooms, drained
1/2 tsp garlic (granulated garlic can be used)
1/8 tsp. cinnamon
1 1/2 tablespoons cornstarch

Remove skin and cut the meat off the bone. Then slice into bite sized pieces (1/2 - 3/4 inch). Sprinkle salt and pepper over chicken. Saute chicken on both sides in pan with a little vegetable/olive oil until browned. Then add chopped onions. Saute for 15 minutes, uncovered, on low heat or until chicken is completely cooked through. Cut each sliced peach into 3 pieces. Add peaches with juice, mushrooms, garlic and nutmeg to chicken. Mix cornstarch with a little cold water and poor into pan and mix well. Heat until hot and sauce is thickened. Serve with rice.