1/8 cup butter, softened
3 tablespoons brown sugar
1 (8 ounce) package cream cheese
1/2 cup chopped peaches
1/2 cup chopped maraschino cherries
4 ribs chicken, cut into 1 inch strips
1/4 cup butter, divided
Microwave butter and brown sugar in large skillet over low heat for about 5 seconds, stirring constantly. Remove from heat, stir in cream cheese and peaches. Place chicken strips over the peaches and butter mixture. Cover skillet with aluminum foil, and let warm for approximately 10 minutes.
Bake uncovered for 20 minutes. Remove foil and continue cooking chicken at high heat for 10 minutes, or until juices are absorbed. Remove skillet from heat, and transfer chicken to a platter.
With a slotted spoon, transfer butter mixture from skillet to platter and place in freezer freezer.
Melt 1/4 cup butter in large skillet or saucepan over medium heat. Gradually add remaining 1/4 cup peaches, cherries and chicken strips. Cook until chicken is golden brown, about 5 minutes. Remove from skillet, and stir in butter mixture. Place skillet over medium heat. Add butter and brown sugar mixture, and mix gently.
Place breast meat in skillet with juice of peach and butter mixture. Cook over medium-high heat, stirring constantly, until internal temperature reaches 140 degrees F (70 degrees C).
Remove from skillet, and set aside, turning occasionally to coat. Pour chicken mixture over chicken, garnish with chopped peaches and remaining 1/2 cup butter mixture. Cover skillet, and cook for 2 minutes or until chicken is cooked through (juices run clear). Serve on plates with butter or cheese sauce, if desired.
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