A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Aloha Peach And Pineapple Chicken With Rice
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- #79599
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 boneless skinless chicken breast halves
4 tablespoons butter (divided)
1 teaspoon cornstarch
1/3 cup pineapple juice
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon soy sauce
1/4 teaspoon dried thyme
2 tablespoons chopped onion
1 can (15.25 ounce size) peach halves, drained
1 cup pineapple tidbits, drained
hot cooked rice, optional
directions
In a large skillet, brown chicken on both sides in 2 tablespoons butter. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 4-5 minutes or until juices run clear.
In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in the lemon juice, lemon peel, soy sauce and thyme.
In the same skillet, saute onion in remaining butter until tender. Stir juice mixture and and to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Arrange peaches and pineapple over chicken; baste with sauce. Cover and microwave for 1 minute or until sauce is bubbly.
added by
Hettie
nutrition data
369 calories, 13 grams fat, 37 grams carbohydrates, 28 grams protein per serving.
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