The Peachy Chicken Flop

Taste of Home... you failed me!!! For 10 years I've drooled over your food. I've received stacks of favorite recipes from you and then I made this one. Wait. How silly do I sound. Taste of Home... I STILL love you. You've only steered me wrong one time in all these years. I should be thanking you :) This was the first recipe I attempted with a fruit/meat combination. I've swiftly flipped past these recipes for years thinking they sounded to fancy for my blood. TOH keeps publishing them, so I decided to give it a try. I learned one important lesson. My family enjoys fruit and meat, just not together! I wanted to love it. The people who reviewed it on the Taste of Home website loved it. If you enjoy the fruit/meat combo you may love it. I debated on whether or not to post this one, but I always enjoy seeing what flopped on other peoples sites. I'm not a perfect cook. I love trying new recipes, but you have to realize there will be a few flops when trying to discover new favorites. Enjoy... we didn't, but you might :)

*I thought back and realized I lied... well kind of! I do enjoy apricot preserves in recipes like Mustard-Apricot Pork Chops and Firecracker Shrimp.... I wasn't even thinking about those recipes when I wrote my post. While I had made and enjoyed recipes with a meat/preserves combo I had never made any with chunks of fruit*

Here's what was cooking 1 year ago:

BBQ Beef Patties

Peanut Butter Chewies

These recipes are both tried-and-true favorites and by far the most made recipes on the site. I can count on the BBQ beef burgers being tender and flavorful. The peanut butter chewies always hit the spot. It only seems fitting to mention both these recipes are from a Taste of Home publication :)

PEACHY CHICKEN
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 tablespoon butter
1 can (15-1/4 ounces) sliced peaches, undrained
1/2 cup packed brown sugar
1/2 cup orange juice
1 envelope onion soup mix
Hot cooked rice, optional

In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve over rice if desired.