Chicken and Peaches Paprikash
- Yield servings
- 6 -- chicken breast halves (skinned & boned)
- -- salt and pepper
- 1/2 cup margarine or butter
- 1/2 cup chopped green onion
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 -- lg. bunch broccoli, washed & woody stem removed
- 1/2 cup Chenin Blanc
- 8 -- cling peaches (large can)
- 2 cups sour cream
- 1/2 -- mayonnaise
- 1/2 -- grated parmesan cheese
Preheat oven to 350 degrees.
Salt and pepper chicken.
Melt margarine in small pan and add green onions and garlic and saute for several minutes. Stir in paprika. Turn each piece of chicken in the butter mixture until well coated.
Place the chicken in a shallow broiler proof baking dish.
Blanch broccoli separately and then arrange among the chicken pieces.
Drizzle the wine between chicken and broccoli without washing off the seasoning.
Cover loosely with foil and bake 30 to 45 minutes or until chicken is no longer pink in the middle.
Remove pan from the oven and place peaches among the broccoli and chicken.
Mix sour cream and mayonnaise and spoon over the entire dish. Sprinkle with the parmesan cheese.
Place on lower rack of broiler and broil for 6-8 minutes or until lightly browned.
Serve with a fresh salad and bread!