- Reserving 1/2 cup juice, drain peaches. Blend reserved juice and plum sauce.
- Pound chicken gently and evenly between sheets of waxed paper until pieces are about 1/4 inch thick.
- Combine flour, garlic powder and salt; lightly coat both sides of chicken with mixture.
- Heat 2 Tbsp. oil in large skillet over medium-high heat until hot. Add 2 pieces of chicken; cook 2 minutes on each side, or until chicken is no longer pink in center. Remove and keep warm on serving platter. Repeat cooking procedure with remaining 2 Tbsp. oil and chicken pieces; remove to platter and keep warm.
- Reduce heat to medium-low; add peaches and plum sauce mixture to same pan. Cook, stirring, 1 minute, or until peaches are heated through.
- Spoon peaches and sauce over chicken and sprinkle with parsley on top.
Chicken Scaloppine and Peaches
ingredients
1 can (15 oz.) sliced cling peaches
1/3 cup Kikkoman Plum Sauce
4 boneless, skinless chicken breast halves, about 6 ounces each
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 tablespoons vegetable oil, divided
1 tablespoon minced Italian parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
