3 boneless chicken breast, split and skinned
2 tbsp. butter
1 (16 oz.) can peach slices
1 tbsp. cornstarch
1 tsp. grated gingerroot
1 (8 oz.) can sliced water chestnuts, drained

Rinse chicken; pat dry. In a 10-inch skillet, cook chicken in hot butter over medium heat about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet; cover to keep warm.

Drain peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup total; stir in the cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper. Spoon over chicken. Makes 6 servings.