Chicken and Sherry-Peach Sauce

Ingredients:

8 bone-in, skinless chicken halves Garlic powder salt pepper 2 onions, sliced 1 cup nonfat chicken broth 1/2 cup brown sugar 2 tbsp. arrow root 1 cup chili sauce 1 cup sherry 1 1/2 cups sliced peach

Instructions:

Place chicken bone down in a single layer in a baking dish. Season with salt, pepper and garlic powder. Broil until the chicken is slightly browned then set aside. Coat a medium saucepan with non-stick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown sugar, arrow root and chili sauce. Raise the heat to high and bring to a boil, stirring constantly. Remove the pan from the heat and pour sauce over chicken. Cover chicken with piece of foil. Refrigerate until ready to bake or continue to next step. Preheat oven to 350. Bake chicken for 30 minutes. remove the foil, and pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, for 30 minutes more or until the chicken is cooked through and the sauce is bubbling.

Calorie Breakdown:

162 cal, 2g fat, 18g prot, 15g carbs