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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
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.
Skillet Chicken Recipes
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