Spiced Rice with Chicken and Peaches
2 tablespoons all purpose flour
1/2 teaspoon salt
Dash pepper
2 whole chicken breasts, split
2 tablespoons butter or margarine
1 small onion, chopped
16 oz. can sliced peaches in light syrup
1 cup chicken broth
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons lemon juice
1-1/2 cups instant rice
Directions
In a shallow bowl, combine the flour, salt and the pepper. Dip chicken pieces into flour mixture, turning to completely coat.
In a large skillet, cook chicken pieces in hot butter until chicken is browned. Add in the onion. Reduce heat to low. Cover and continue cooking for 20 minutes or until the chicken is very tender. Remove the chicken from the pan and set aside.
Drain the canned peaches, reserving the juice. Pour the peach juice into the same skillet used to cook chicken. Add in the chicken broth, brown sugar, cinnamon, cloves and the lemon juice. Bring to a full boil.
Add in the rice, stirring to blend. Arrange the cooked chicken pieces and the peaches on top of the rice. Cover and remove pan from the heat. Let stand for 5 minutes.
Makes 4 servings.