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1. Place flour in a shallow dish. Dip chicken pieces in flour, coating completely. 2. In a large skillet, melt butter over medium-high heat. Add coated chicken and cook 2 to 3 minutes per side, or untill browned. Transfer chicken to a platter and set aside. 3. Add remaining ingreatients to the skillet and cook 4 to 5 minutes, or until peaches are thewed and sauce begains to thicken. Return chicken to skillet, reduce heat to medium and cook 15 to 20 minutes, or until chicken is no longer pink and sauce has thickened. NOTES : * You can use 3/4 teaspoon cayanne if you dont have Calvins powder. Recipe by: Mr. Food Posted to MC-Recipe Digest by "The dwarf with a spoon."
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 42 (52%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.2mg||4 %|
|Sodium 34.1mg||1 %|
|Potassium 64.2mg||2 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.4g|
|Protein 1.2g||2 %|
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Calories per serving: 81
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