Chicken Almonds & Peaches Recipe

• 4 whole chicken breasts, skinned & halved
• 2/3 c. flour, divided
• 1 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 c. corn oil
• 1/2 c. slivered almonds
• 1 (29 ounce.) can peach halves, liquid removed, reserve liquid
• Water added to peach liquid to make 1 1/2 c.
• 1 (10 1/2 ounce.) can beef broth
• 2 tbsp. ketchup
• 1 c. lowfat sour cream
• 1/2 c. Parmesan cheese, grated

1. Mix 1/3 c. flour with paprika, salt and pepper.
2. Roll chicken pcs in flour and fry in oil over medium heat till brown on all sides.
3. Remove chicken and place in large casserole or possibly baking dish.
4. Slightly brown almonds in frying pan, stir in remaining 1/3 c. flour.
5. Add in peach and water mix and broth, stirring constantly.
6. Add in ketchup and cook till thickened.
7. Remove from heat and stir in lowfat sour cream.
8. Pour over chicken.
9. Cover with foil and bake in 350 degree oven for 1 hour.
10. Remove from oven and uncover.
11. Arrange peach halves, cut side up with chicken.
12. Sprinkle with Parmesan cheese.
13. Return to oven and bake uncovered for 10 min or possibly till chicken is done.
14. Serve with cooked egg noodles.

chicken breasts, flour, paprika, salt, black pepper, corn oil, almonds, peach halves, water, beef broth, ketchup, sour cream, parmesan cheese

Taken from cookeatshare.com/recipes/chicken-almonds-peaches-40168 (may not work)