2 whole med. chicken breasts (about 1 1/2 lbs.), skinned, boned & halved lengthwise
2 tbsp. butter
1 (16 oz.) can peach slices
1 tbsp. cornstarch
1 tsp. grated gingeroot
1 (8 oz.) can sliced water chestnuts, drained
Hot cooked rice
Cooked pea pods (opt.)

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 gingeroot. 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. Serve with rice and pea pods. Serves 4.