Instructions: 1. In covered blender or food processor, combine peaches, soup mix, brown sugar and lemon juice; blend until smooth; set aside

2. meanwhile, in 10 in skillet over medium high heat, in hot margarine, cook half of chicken 10 minutes or until browned on both sides; remove; set aside; repeat with remaining chicken; spoon off fat

3. stir in peach mixture; return chicken to skillet; heat to boiling; reduce heat to medium; cook 10 minutes or until chicken is no longer pink, stirring occasionally

4. serve chicken and peach sauce with rice; sprinkle with almonds and garnish with sliced peaches and savory, if desired

Broth Simmered Rice: in 2 quart saucepan over medium high heat, heat 1 can

(10 1/2 oz) Campbells condensed chicken broth and 1 soup can water to boiling; stir in 1 c uncooked regular long grain rice; reduce heat to low; cover; cook 20 minutes or until rice is tender and liquid is absorbed.

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