From my sister!

There’s some history to this.

Back when I was first married, I tried a peanut chicken recipe. Of course we were sort of poor and I didn’t have all of the correct ingredients. There was some kind of liquor that went into it and I substituted with something I had on hand. Anyway… it was awful! Really bad. Mr. Pete remembers it clearly to this day!

So a couple of years ago my local newspaper had a recipe for peanut chicken and I decided to try again. I did and the results were a lot better! It was quite tasty and I enjoyed it. Mr. Pete however, was just firmly prejudiced against it, hated it sight unseen, and what’s worse, he confinced the kids that it was terrible before they even tried it! No one ate it. The up side – there was more for me!!

Anyway, sis must have remembered our epic stories about cooking with peanut butter and she sent me this link and recipe. It sounds yummy! Thanks sis!

Meals.com – 15,000 recipes: “2tablespoons butter

1 1/4cups chopped onion

1/4cup chopped shallots

2cloves garlic, finely chopped

1/2teaspoon crushed dried marjoram

1/4teaspoon crushed dried thyme

3cups chicken broth

1can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

1/3cup creamy peanut butter, (up to 1/2cup)

LIBBY’S® 100% Pure Pumpkin

MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

Serving Size: 6″