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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 4 |
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Directions: Drain 1 can peached, reserving liquid; set aside. In large skillet, brown chicken in vegetable oil. Combine reserved peach liquid, frozen orange juice concentrated, thawed, malt vinegar, brown sugar, basil leaves, salt, ground cloves, ground cinnamon, and pepper; pour over chicken. Cover; simmer 25 to 3, or until chicken is cooked. Add peaches; heat. Combine cornstarch and water; stir into sauce. Heat, stirring until sauce is thickened. Serve chicken and sauce over rice.
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