Peachy Chicken

2 tablespoons butter
4 chicken breasts
2 onions, minced
1 teaspoon chopped garlic
1/4 cup diced orange bell pepper
1 (14 ounce) can peach halves (save 1/2 cup juice)
1 can cream of chicken soup
Pinch of saffron
Sliced almonds

In a covered skillet, melt butter. Braise breasts on both sides until halfway cooked. Add onions, garlic and peppers.

In mixing bowl combine peach juice, soup and saffron. Pour over chicken; cover and let simmer for 30 minutes.

Add peaches. Cover and keep over heat just until peaches are hot.

Serve over wild rice, and sprinkle with almonds.