1/2 c. chicken broth
1/2 c. orange juice
2 tsp. minced fresh ginger
1 tsp. minced garlic
1/4 tsp. salt
4 (5 oz.) chicken cutlets
2 med. peaches
1 tbsp. chopped fresh parsley

In medium skillet, heat broth, juice, ginger, garlic, and salt to a simmer. Add chicken cutlets; cook 5 minutes on each side until cooked through. Remove chicken to a plate; keep warm. Pare peaches; halve lengthwise and pit. Cut each half into 8 slices. Add to broth mixture in skillet. Bring to a boil and cook until liquid is reduced to about 3 tablespoons. Return chicken to skillet, turning to coat with sauce; cook just until heated through. Makes 4 servings. 196 calories, 34gm protein, 2gm fat, 9gm carbohydrates, 325mg sodium.