CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
SAUCY CHICKEN AND PEACHES
A hearty dinner ready in just 20 minutes! Enjoy this tasty peach flavored chicken with rice.
Provided by Pillsbury Kitchens
Categories Entree
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 to 5 minutes, or until lightly browned. Turn chicken; cover and cook an additional 4 to 5 minutes or until chicken is for- tender and juices run clear. Remove from skillet; cover to keep warm.
- Meanwhile, drain peach syrup into glass measuring cup; add water to make 1 cup liquid. Stir in cornstarch, brown sugar, vinegar, soy sauce and basil.
- Pour liquid into hot skillet; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 330 mg, Sugar 21 g
SAUCY FRENCH CHICKEN WITH PEACHES
Make and share this Saucy French Chicken With Peaches recipe from Food.com.
Provided by Redsie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 minutes in total. Remove to a pan.
- Meanwhile, prepare peaches and shallot. After removing chicken from pan, reduce heat to medium. Add wine, then scrap up and stir in any brown bits from pan bottom. Add peaches and shallot. Stir often, until peaches soften slightly and wine is reduced, 2 to 4 minutes.
- Stir in mustard, then whipping cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 minutes. If using sour cream, add after the chicken is hot. Taste and add salt if needed.
- Sprinkle with chives or dill.
Nutrition Facts : Calories 344.8, Fat 18.1, SaturatedFat 8, Cholesterol 116.3, Sodium 235.6, Carbohydrate 13.7, Fiber 2, Sugar 9.9, Protein 27.3
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
- While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
CHICKEN WITH PEACHES
I first tried this delicious dish at my sister's house and was delighted when she shared the recipe with me. Peaches give ordinary chicken a sweet taste and pretty golden color.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken. , Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.
Nutrition Facts : Calories 692 calories, Fat 31g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 210mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 3g fiber), Protein 50g protein.
BYRDHOUSE SPICY CHICKEN AND PEACHES
This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.
Provided by SunnyByrd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
- Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.4 g, Cholesterol 110.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 6.8 g, Sodium 141.4 mg, Sugar 25.6 g
HOT-AND-SPICY CHICKEN WITH PEACHES
Chicken, onion, ginger, green chile, and peaches are stir-fried in a tamarind sweet-and-sour sauce. Wilted bok choy is served alongside the stir-fry, garnished with ginger, scallions, and chile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
- Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.
Nutrition Facts : Calories 239 g, Cholesterol 71 g, Fat 5 g, Fiber 4 g, Protein 29 g, Sodium 898 g
CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS
Make and share this Chicken With Sauteed Peaches and Vidalia Onions recipe from Food.com.
Provided by MrsStormship
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
- Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
- Add a little more oil and 1 Tb butter to pan.
- Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
- After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
- Pan sauce (be sure to stir constantly):.
- Deglaze pan with some white wine (1/4 -1/3 cup).
- Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
- Add onion and peach mixture, stirring into sauce.
- Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
- Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
- Pour over chicken and sprinkle with fresh chopped mint.
Nutrition Facts : Calories 328.4, Fat 16.2, SaturatedFat 5.5, Cholesterol 94.6, Sodium 197.1, Carbohydrate 16.6, Fiber 1.3, Sugar 13.7, Protein 25.4
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