Peachy Barbecue Chicken

From Taste of Home



Ingredients:
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless skinless chicken breast halves (5 ounces each)
1/4 cup canola oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 ounces each) sliced water chestnuts, drained
Hot cooked rice

Directions:
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months.

Comments:
I halved this recipe and left out the peppers and water chestnuts. I also served it with some pre-fab (and not so impressive) scalloped potatoes rather than rice. I wasn't sure if I'd like this dish as it has the "barbecue" right in the name of the recipe. Luckily I ran out of barbecue sauce so it was a little skimpy in that department. I'm talking maybe 1/3 instead of 1/2 cup, so not a huge difference, but in any case the barbecue flavor didn't overwhelm the other flavors and it turned out great.