This is a dish that my sister Sylvia has been making for years/decades, having received the original recipe from her mother-in-law. It was designed to feed a crowd (in the seventies) on special occasions.
Ingredients:
- 4 large boneless chicken breasts cut into bite-sized chunks
- 1/2 cup flour divided
- 1&1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup butter
- 1/2 cup slivered almonds
- 1 large can sliced peaches drained, reserving the peach juice
- water added to the reserved peach juice to make 1&1/2 cups of liquid
- 1 can beef broth concentrate ( I assume this refers to something like a can of Campbell's bouillon)
- 3 tbsp ketchup
- 1 cup sour cream
- 1/2 cup of grated parmesan cheese
Methods:
Mix 1/4 cup of the flour with the paprika, salt and pepper in a large freezer bag. Toss the chicken pieces in the flour mixture and fry in butter on a medium heat until lightly browned. Remove the chicken and place it in a large casserole dish.
Slightly brown the almonds in the frying pan, then stir in the remaining 1/4 cup of flour. Add the peach juice/water mixture and the beef broth to the pan, stirring constantly. Then add the ketchup and cook the mixture until it has thickened. Remove from the heat and stir in the sour cream, then pour the entire mixture over the chicken. Cover the dish with foil and bake at 350 degrees for one hour.
Remove the dish from the oven and uncover. Arrange the peach slices over the chicken and generously sprinkle the whole thing with the parmesan cheese. Return to the oven uncovered to bake for another 10 to 15 minutes. Serve with egg noodles or rice.
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