Lotus Blossom Chicken Recipe

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Lotus Blossom Chicken

Sheri Zarnick

By
@Shili

This recipe I found on an old tattered 3x5 card behind a wall in a kitchen my husband was re-moldeling. An old farmhouse build in the early 1900's the kitchen walls were lined with old recipes, which was to my delight, as I love the old historic recipes. I wrote many of them down before my husband hung new drywall and finished up the Kitchen. As with most of the recipes I copied only ingredients were listed...So I had to guess as to how it all went together. Most of these old recipes I never heard of which intrigued me even more.


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Prep:

20 Min

Cook:

40 Min

Ingredients

4
chicken breast halves, skinless and boneless
1 can(s)
peaches in syrup
1 large
onion, sliced
2
green peppers, sliced
1 small
head of cabbage, shredded
1 can(s)
sliced mushrooms, undrained
2 Tbsp
oil
4 Tbsp
cornstarch
1/2 tsp
garlic powder
2 Tbsp
soy sauce
1/4 c
vinegar

Directions Step-By-Step

1
In a large skillet on med-high heat heat oil and brown chicken on both sides. Set aside on paper towel.
In the same skillet saute peppers,onions, and cabbage.
2
Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
3
In a mixing bowl add juice from peaches and cornstarch mix until smooth. In a saucepan add soy sauce, garlic powder,and soy sauce. Add peach juice mixture, cook on med-high heat stirring constantly as sauce starts to form and thicken, slowly add vinegar. Reduce heat as sauce is thickened. Remove from heat add mushrooms undrained.
4
Pour Peach slices over chicken, then pour sauce over top of chicken and peaches. Bake at 350^ covered for 25 minutes. Remove cover and cook additional 10 minutes.

About this Recipe

Course/Dish: Chicken