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3 pounds boneless, skinless chicken breasts, thinly sliced into small portions
3 tablespoons flour
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, chopped
1 clove garlic, minced
1 cup minced fresh celery
3/4 cup shredded carrots
8 ounces tomato sauce
16 ounces canned peaches, drained, reserve juice
1 3/4 tablespoons brown sugar
1 tablespoon dry tarragon leaves, crushed with fingers
1 1/2 teaspoons chili powder

Combine flour, oregano, salt and pepper in a plastic bag. Shake chicken pieces in bag to thoroughly coat. Brown the chicken on both sides in a pan with some oil. Pat dry. Saute the chopped onion, garlic, celery and carrots in oil for about 10 minutes until just soft. In a small saucepan, combine tomato sauce, peach juice, brown sugar, tarragon and chili powder. Heat, stirring often to just boiling point. Combine with cooked vegetables. Place chicken pieces in one layer in a 13- by 9-inch baking dish. Cover with sauce. Bake uncovered in a 350-degree oven for 35 minutes. Add peaches, either thinly sliced or cut into chunks, covering with some sauce and bake 10 minutes longer.

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