1 (3 lb.) broiler or frying chicken
salt and paprika
1 (16 oz.) can peach halves
2 tbsp. lemon juice
2 tbsp. soy sauce
3 tbsp. butter
1 tbsp. cornstarch

Cut up chicken and arrange pieces in a 13x9x2-inch pan. Sprinkle with a little salt and paprika. Drain peaches. Reserve 1/2 cup juice. Combine the reserved juice with lemon juice and soy sauce. Set aside 4 peach halves. Mash remaining halves. Add mashed peaches to syrup and drizzle over chicken pieces. Dot with butter. Bake uncovered in a 375°F oven for 25 minutes. Baste with sauce. Place reserved peaches in pan and bake for 15 minutes more, basting often. Remove to platter and combine cornstarch with a little water and add to juice in pan. Cook until slightly thickened and serve over chicken.

Serves 4.

Submitted by: Paula Lyons