Ginger Peach Chicken

• 1 can (15 ounces) sliced peaches in juice
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 can (8 ounces) sliced water chestnuts, drained

1. Drain peaches, reserving juice; set peaches aside. Add water to juice to measure 3/4 cup. Flatten chicken breasts to 1/2-in. thickness. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
2. In a small bowl, combine the cornstarch, peach juice, salt and ginger until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peaches and water chestnuts; heat through. Spoon over chicken.

peaches, chicken breast halves, butter, cornstarch, salt, ground ginger, water chestnuts

Taken from www.tasteofhome.com/recipes/ginger-peach-chicken/ (may not work)