Georgia Chicken With Peach Sauce Recipes

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GEORGIA CHICKEN WITH PEACH SAUCE



Georgia Chicken With Peach Sauce image

From Ontario Chicken Lover (Wing Magazine). The picture looked so scrumptious I had to try it. If you think it is strange, or you won't like this (as I thought) I would recommend trying this anyway. My girls gobbled it up, and my husband loved it as well. We served it with white rice.

Provided by Steph_40135

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 skinless chicken breasts, bone-in or 8 chicken thighs
1/2 cup flour, seasoned with
salt and pepper, to taste (remove and reserve 2 TBSP for sauce)
2 tablespoons olive oil or 2 tablespoons canola oil
1 (28 fluid ounce) can sliced peaches
1 cup orange juice
3 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dried basil leaves or 2 tablespoons chopped fresh basil
1 teaspoon fresh ginger, minced
1 teaspoon nutmeg
1 -2 clove garlic, minced

Steps:

  • Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
  • Heat oil in deep sided saute pan, until it is quite hot.
  • Cook chicken, turning to brown evenly, about 3-5 minutes.
  • Remove chicken to paper towel to drain.
  • There should be 1 TBSP of oil in pan, if not, add a little more.
  • Reduce heat to medium and whisk reserved peach and orange juices until smooth.
  • Stir in remaining ingredients, bring to a boil, cook 3 minutes.
  • Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
  • Add peach slices and heat through.

SPICY GEORGIA PEACH CHICKEN



Spicy Georgia Peach Chicken image

This is a favorite around my house and I didn't see it posted yet. Got it online from Hidden Valley Ranch Recipes.

Provided by apasquini30

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup hidden valley ranch spicy ranch dressing
4 boneless skinless chicken breasts, about 1-1/2 lbs
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup light brown sugar
2 tablespoons prepared Dijon mustard
1 (16 ounce) can sliced peaches, drained & cut into chunks

Steps:

  • Sprinkle chicken breasts with salt and pepper. Sauté in olive oil about 5 minutes per side, or until center of chicken is no longer pink. Remove from skillet; reserve. In same skillet, melt butter and brown sugar. Stir in dressing and mustard. Return chicken to pan with peaches; coat thoroughly with sauce and heat through. Serve immediately.

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